Eggless Chocolate Mousse ( Cakes and Pastries)

Eggless Chocolate Mousse ( Cakes and Pastries)

Added to 21 cookbooks   This recipe has been viewed 43302 times

The beauty of this dessert is that it is made without using gelatine! use milk chocolate to make the milk chocolate mousse, and white chocolate to make the white chocolate mousse. When you want to use it in a mousse-cake, juts fill this mousse in a piping bag fitted with a nozzle when it is semi-set, pour into the desired mould and then allow it to set.

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Eggless Chocolate Mousse ( Cakes and Pastries) recipe - How to make Eggless Chocolate Mousse ( Cakes and Pastries)

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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1 tsp (5 gms) agar-agar , cut into small pieces
1 3/4 cups milk
1/4 cup castor sugar
1 cup grated dark chocolate
2 tsp custard powder
1 cup fresh cream
2 tbsp powdered sugar
1 tsp vanilla essence
  1. Soak the china grass in ¾ cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves. Keep aside.
  2. Combine 1 ¼ cups milk and sugar in a deep pan and bring to boil.
  3. Remove from the flame, add the dark chocolate and mix well. Keep aside.
  4. Combine the remaining ½ cup of milk with the custard powder and bring to boil. When the milk starts boiling, add to the chocolate mixture and go on stirring and cooking for 1 minute.
  5. Add the dissolved china grass mixture and cook for another 2 minutes. Strain the mixture and go on stirring it until it is slightly cold. Keep aside.
  6. Beat the fresh cream with the powdered sugar, add the vanilla essence and mix well.
  7. Add this cream mixture to the chocolate mixture, mix well and refrigerate for 3 to 4 hours till it sets well.

Nutrient values (Abbrv) per serving
Energy335 cal
Protein5.9 g
Carbohydrates22.9 g
Fiber0 g
Fat27.4 g
Cholesterol9.3 mg
Sodium23.5 mg

RECIPE SOURCE : Cakes and PastriesBuy this cookbook

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