Name: Classic Chocolate Mousse (Eggless)
Prep time: 30 min
Cook time: 5 min
Total time: 275 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Dark Chocolate, good quality, finely chopped; 1 cup Heavy Whipping Cream, chilled; ¼ cup Milk, warm; 1 tsp Vanilla Extract; 2 tbsp Powdered Sugar, optional, if chocolate is too bitter

4 hr 35 mintotal

35 min hands-on4 hr hands-off

Prep 30 min · Cook 5 min

Serves: 2
Difficulty: Medium
Spice: None

Add to your week

Ingredients

150 gDark Chocolategood quality, finely chopped
1 cupHeavy Whipping Creamchilled
¼ cupMilkwarm
1 tspVanilla Extract
2 tbspPowdered Sugaroptional, if chocolate is too bitter

Quantities are for 2 servings.

Allow 4 hours of chilling so the whipped cream and chocolate ganache set into a spoonable mousse.

Method

Place the finely chopped dark chocolate in a heatproof bowl. Pour the warm milk over it and let it sit undisturbed for 2 minutes.
2 min
Stir the chocolate and milk gently until completely melted and smooth. This is your chocolate ganache base. Let it cool to room temperature.
In a separate, large chilled bowl, add the heavy whipping cream, vanilla extract, and powdered sugar.
Use an electric beater to whip the cream until soft to medium peaks form. Do not overwhip it to stiff peaks, or the mousse will become grainy.
Take one large scoop of the whipped cream and mix it into the cooled chocolate ganache to lighten it.
Now, pour this chocolate mixture back into the remaining whipped cream.
Using a silicone spatula, very gently 'fold' the mixture together. Use a slow, under-and-over motion to keep the air inside the cream. Stop as soon as there are no white streaks.
Spoon or pipe the airy mousse into individual serving glasses or bowls.
Refrigerate for at least 4 hours until firmly set.
4 hr
Garnish with chocolate shavings or cocoa powder before serving.

How to tell it's done

The mousse should hold soft peaks on the spoon and melt lightly with a rich cocoa finish.

Getting it right

Tip

Cool the ganache before folding it into cream. Warm chocolate melts the whipped cream and makes the mousse dense.

What to serve it with

Serve in small glasses with cocoa powder, chocolate shavings, strawberries or raspberries.

Common mistakes

The mousse turns dense instead of airy.: Fold slowly and stop when no white streaks remain. Beating the ganache into the cream knocks out the air.

Storing and reheating

Refrigerate chocolate mousse covered for up to 2 days. Freezing is not recommended because the whipped texture becomes grainy.

Classic Aamras

Classic aamras is a Gujarati and Maharashtrian mango dessert blended with cardamom and a little dry ginger.

2 hr 15 minvegan

Baked Nolen Gurer Sandesh

Baked nolen gurer sandesh is a Bengali chhena dessert baked with date palm jaggery, milk and pistachios.

55 minvegetarian

Banana Shikran

Banana shikran is a quick Maharashtrian dessert of ripe banana, milk, sugar and cardamom.

5 minvegetarian

Banoffee Pie

Banoffee pie is a no-bake dessert with a biscuit crust, dulce de leche, sliced bananas, whipped cream and dark chocolate.

6 hr 30 minvegetarian

Bhapa Doi

Bhapa doi is a Bengali steamed yogurt dessert made with hung curd, condensed milk, cardamom and saffron.

2 hr 25 minvegetarian

Caramel Bread Pudding

Caramel bread pudding is an Anglo-Indian steamed custard with bread, eggs, milk, vanilla and a glossy caramel top.

50 mineggetarian