Whensoever I am in a mood to indulge in something simple, yet fulfilling, my top pick is a chocolate mousse. It’s smooth velvety texture is simply addictive. There just cannot be any other recipe so plain and undemanding.It hardly takes some minutes from start to finish, nevertheless the outcome is so incredibly satisfying that you would not want to cease at just one bowl.
Though the very famous mousse recipes demand for eggs, i like to keep most of my recipes to be egg-less so that i do not restrict anybody from trying it out.
Yield: approximately 12 servings
- 2 cups (240 ml) heavy whipping cream
- 1 cup (175 grams) dark chocolate chips
- 4 tablespoons of chocolate syrup (Optional, for garnishing)
- Some chocolate shards (Optional, for garnishing)
- In a large mixing bowl, take 1/2 cup of heavy whipping cream and beat until stiff peaks. Keep in the refrigerator.
- In a heavy bottom saucepan, take rest 1 and half cup of cream and simmer it, just until slight bubbles appear at the corners, stirring constantly. Keep an eye on it so that it does not burn at the bottom.
- Remove from heat and put the hot cream into another bowl containing the chocolate chips. Keep aside for few minutes.
- After 5-6 minutes, stir the chocolate and cream mixture until everything is well combined. Keep ganache mixture in the refrigerator for a few hours.
- Remove the chilled ganache and start whisking until stiff peaks are formed.
- Take the bowls in which you want to serve the mousse. draw strips with the chocolate syrup onto the glass bowl to beautify the appeal. Fill half the bowl with the chocolate mousse mixture and then 1/4 of the bowl with plain cream. Garnish the top with chocolate shards and serve chilled.
- Use cold (not chilled) Whipping cream for the mousse, so as to achieve a stable mousse.
- Cover the mousse with lid when in refrigerator.