Chocolate Mousse

Chocolate Mousse a fantasy for chocolate lovers a big hit among kids and even for the grown ups too. Mousse means foam in French which means airy, light in texture. To get the same texture either egg whites or whipped cream is been used or even both. I don't consume raw eggs even the white part also; hence tried this eggless recipe which turns out to be a perfect airy, smooth, creamy mousse that melts in mouth.

The below measurement will serve 6-8 small servings;
Ingredients:

• 2/3 Cups or 100 grams of Semi Dark chocolate or chocolate chips
• 1 cup Heavy whipping cream (For vegan version take a soy or Almond one)
• 2-3 tbsp Sugar (or add more as per taste)
• 1/2 tsp Vanilla essence 
• 2 tbsp Freshly brewed coffee (optional) 
• 1-2 tbsp Dark Rum or liquor of your choice (optional)

Directions

1. Using a double boiler method melt the chocolate. Few tips on chocolate
   1. Select a very good quality of chocolate 
   2. If you do not have Semi Dark chocolate and only have milk chocolate then while melting a chocolate add 1 tbsp of unsweetened cocoa powder it will give almost the same result
   3.  If melting in a microwave; advise is to add 1-2 tbsp of milk and do it in intervals of 10-15 secs to avoid burning. 
2.  In the melted chocolate add half of vanilla essence; basically half of 1/2 tsp the other half will add in to the the cream while whipping. This step is very important as vanilla enhance the flavor of chocolate
3. Add freshly brewed coffee to melted chocolate. This step is totally optional and i avoid doing this if its for kids and the reason again to add coffee is it further brings taste of chocolate even better
4. Add liquor totally optional
5. Now in the another bowl whip the cream using a stand or hand mixer; while whipping add sugar and remaining vanilla essence. Whipped cream is ready once the soft peaks are formed. Few tips for whipping a cream
   1. Go with Heavy whipping cream don't go with the lighter versions for better results
   2. If in India, Amul cream works the best
   3. If you are whipping not in a very cold weather put the bowl and whisk in a freezer for 30 mins. It will make whipping process faster. 
6. Now gently fold the whipping cream to the melted chocolate. 
7. You chocolate mousse is ready. Refrigerate it for min 3-4 hours before serving
   1. If I have a time and I am in a mood I do one extra step to put this into a pipping bag and then swirl and serve it in the shot glasses.
   2. Decorate the top with a slice of strawberry before serving or I usually put chocolate shavings

Have a Chocolatey weekend with this creamy, smooth, Eggless chocolate mousse! See you next week!!!