EGGLESS Dark Chocolate Mousse for the chocolate lovers!

Let me tell you something about chocolates! It’s the most difficult thing to work with and yet so easy on the tongue!

Chocolate is that one thing which makes everything taste like heaven for me & yet learning to play with chocolates took me time because of the way it works. And so it has always been an adrenaline rush to create something good with chocolates.

Chocolate Mousse, the French dessert popular for its creamy airy texture, can be most associated with today’s version of Diary Milk Silk. The same soft creamy finish with melt in the mouth experience! But the difference is that Mousse is a lot more enjoyable and heavenly!

I have always been fond of more dark chocolates rather than its milky versions. I am also lover of sugar free desserts that still give a mild sweetness on the tongue. Hence I wanted to keep this recipe of mine a lot subtle in sweetness and raw with chocolate.

Ingredients:

150 grams dark chocolate compound (Shredded)

1 tbsp rum

½ tsp vanilla essence

A pinch of sea salt

1 cup whipping cream

1 tbsp icing sugar (you can also use grinded granular sugar)

Method:

1. In a double boiler melt the chocolate! Make sure everything you use here is away from water.

2. Put a boiling pan and on top of that a glass bowl of chocolate. The heat shall melt the chocolate. Alternatively you can microwave the chocolate in a microwave safe bowl for 30 seconds at full temperature.

3. Let the melted chocolate cool down to room temperature. After the chocolate cools down add rum and a pinch of sea salt to it.

4. Take chilled whipping cream and add the icing sugar and vanilla essence to it. Now with the help of a whipping blender start blending the cream for a good 5 minutes. Stop only after you see the soft peaks. Do not over blend.

5. Add the cream generously on the melted chocolate and start folding with light hand. Don’t let the air in the cream go away. We want the mousse light and fluffy.

6. Now take a serving glass or bowl and slowly put the mousse into the bowls. Let it set for about 4 hours in refrigerator.

7. Decorate with a little more of whipping cream and grated chocolate.

Enjoy the delicious dark chocolate mousse!

*If you are using the readymade Vanilla Whipping cream there might not be a need to use the icing sugar as it is already sweet. And avoid the vanilla essence in these creams.

Hope you enjoy it as much as I do!

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