Eggless Chocolate Mousse ( Mexican Recipe)
by Tarla Dalal
Added to 616 cookbooks
This recipe has been viewed 80061 times
The beauty of this pudding is that it is made without using gelatine.
- Soak the china grass in 3/4 cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves.
- Put 2 cups of milk to boil with the sugar, cocoa powder and dark chocolate.
- To the balance 1/2 cup milk, add the custard powder and boil. When the milk starts boiling, add to the cocoa mixture and go on stirring and cooking for 1 minute.
- When the china grass is dissolved completely, add to the boiling custard and cook again for 2 minutes. Strain the mixture and go on stirring it until it is slightly cold.
- Beat the cream with the powdered sugar, add the vanilla essence and mix well. Add to the cocoa mixture and put it to set.
- Once it sets, chill thoroughly, decorate with cream and chocolate curls and serve cold.
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