Eggless Chocolate Mousse ( Mexican Recipe)


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The beauty of this pudding is that it is made without using gelatine.

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Makes 6 servings
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2 cups milk
10 tsp sugar
3 tsp cocoa powder
100 gms dark chocolate
10 tsp (5 gms) agar-agar , chopped
2 tsp custard powder
200 gms fresh cream
2 tbsp powdered sugar
1 tsp vanilla essence

  1. Soak the china grass in 3/4 cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves.
  2. Put 2 cups of milk to boil with the sugar, cocoa powder and dark chocolate.
  3. 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.
  4. 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.
  5. Beat the cream with the powdered sugar, add the vanilla essence and mix well. Add to the cocoa mixture and put it to set.
  6. Once it sets, chill thoroughly, decorate with cream and chocolate curls and serve cold.
RECIPE SOURCE : Mexican CookingBuy this cookbook
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