Thursday, May 10, 2012

Eggless Chocolate Mousse

Is there any better dessert than chocolate mousse? The mousse is light, airy, extremely delicious, and has a soft silky touch to it with just the perfect amount of sweetness. 

The French use egg whites, separated and whipped in chocolate mousse. But we figured many people may not be so keen on using raw eggs in their desserts. So this one is made with gelatin instead. This is the easiest chilled dessert I have ever made. It is simple, quick and oh-so-easy to make. 


Milk 2 ½ cups
Cocoa powder 2 tbsp
Cornflour 1 tbsp, heaped
Whipped cream ½ cup
Sugar 4-5 tbsp
Gelatin 1 tbsp, heaped
Vanilla essence 1 tsp
Chocolate 50 grams

  1. Dissolve cocoa powder and cornflour in ½ cup of milk.
  2. Add the remaining 2 cups of milk in a pot, and let it simmer on low heat.
  3. Pour in the dissolved cocoa powder and cornflour mixture gradually. Keep stirring, so it doesn't form any lumps.
  4. Add the sugar and chocolate, and let it cook until chocolate melts and the mixture is slightly thick in consistency. Remove from stove.
  5. Let this mixture cool at room temperature, stir every now and then, now add vanilla essence, and fold in the whipped cream with the help of a spatula.
  6. Now take a sauce, dissolve gelatin in ¼ cup of water for 2 mins on very low heat.
  7. Add the dissolved gelatin in the milk mixture. 
  8. Beat it with the help of beater for 1-2 minutes. Or you can also whisk it.
  9. Pour the mixture in serving bowl or individual cups. And put it into the refrigerator to set for at least 5-6 hours, preferable overnight. 
  10. Garnish with white chocolate, or whipped cream. Serve chilled! 
* If you cannot find Halal gelatin in your country, then use ¾ tbsp of agar agar powder

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