This 4 ingredient Chocolate Mousse is such a delight and sophisticated dessert to be around. It is Rich and Airy. It is Creamy and Dreamy.
Well, I had other plans and a different recipe for this day to be shared with you all. What changed my mind was the leftover chocolate mousse from the Chocolate Cake that I baked for a birthday party.
I thought why not use this delicious mousse to create an assortment in a cup and have a treat ready in my refrigerator for whenever I have a calling from my sweet tooth.
With this easy treat you can always be ready for a party and woo your guests. All you need is a whisk or hand blender, a little bit of arm strength and you can easily whip us this deliciousness. This Mousse can be prepared in no time, it is a no fuss recipe and delightfully rich.
WHAT YOU NEED:
Mousse:
Chilled Heavy Whipping Cream - 1/2 cup
Powdered Sugar - 2 Tablespoons
Cocoa Powder - 1 tablespoon (use more for intense flavour)
Vanilla Essence - few drops
For Assembly:
Chocolate Cake Slices - 3-4 (you can use leftover or storebought)
Chocolate Biscuit Crumbs - 2 tablespoons
DIRECTIONS:
- Pour chilled heavy whipping cream in a completely dry and clean cold metal bowl and whip using whisk.
- Once it starts to aerate, add powdered sugar and whip till soft peaks start to form.
- Now add Cocoa Powder and Vanilla essence. Whip till it incorporates properly. DO NOT OVERWHIP (it will become grainy and will lose its shine).
- Chocolate Mousse is ready
- For ASSEMBLING, place chocolate cake at the bottom of the glass, then cover it with a layer of prepared mousse. Repeat action once again. Garnish with biscuit crumb on top and a small piece of cake.
- Or be creative and make your own version of Mousse glass using Mousse recipe by placing fresh fruits, nuts, etc.
-Mousse can be refrigerated and tastes best when eaten within 24 hours.
NOTE:
- When whipping heavy cream, make sure to use metal bowl for best results. If possible keep that bowl in freezer for 5-10 minutes and then whip in that. It eases the process and helps in forming stiff peaks in no time.
- The same metal bowl should be completely dry and no water spots should be left on that.
- Use good quality cocoa powder for the intense chocolate flavour and to achieve rich, creamy mousse.
- How you whisk heavy creams plays a major role. Under whisking will eventually end up in collapsed mousse. Over whisking will split the cream into fat and water and you will be left with grainy texture. When whisking as soon as you reach a soft stiff peaks, that is the clue to stop beating.
- Always store mousse in the refrigerator, if not consuming immediately. This is done because whipping cream has a tendency to start losing its shape and stiffness at moderate room temperatures. If storing for longer hours, cover it with cling film, aluminium foil, etc so that the surface of the remains stays creamy and no crust is formed. Best to be consumed within 24 hours.
Comments