EggLess chocolate Mousse



200 grams milk chocolate, dairy milk

1 tsp butter

¼ tsp coffee powder

1 cup thickened cream

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Other ingredients:

Whipped cream, for garnish

2 tbsp Chocó chips

2 tbsp tutti frutti

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Firstly, melt the chocolate by double boiler method. Heat a saucepan with a cup of water and then place a large bowl, making sure it doesn’t touch the water.

Furthermore, melt chocolate, butter and coffee powder over simmering water until smooth. Adding coffee powder enhances the flavor of chocolate and stir until chocolate melts completely.

Now Remove bowl from heat and set aside to cool completely.

Meanwhile, prepare the whipped cream by using hand blender / whisk or mixer.

Then Pour 1 cup of thickened cream or 35% milk fat into a blender and blend for 40-50 seconds till the cream turns light and fluffy. Do not over blend, as they turn to butter.

Once the chocolate has reached to room temperature, add 2-3 tbsp of prepared whipped cream and fold gently.

Further, add rest of whipped cream and continue to fold gently. making sure not to loose the light and fluffy texture of whipped cream.

Then pour the prepared mixture to a glass.

Refrigerate for 3 hours till they turn thick.

Furthermore, for decoration, take a zip lock bag and add whipped cream in it.

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Squeeze and create a cone from it.

Now cut the tip of cone with the help of scissor.

Further, squeeze into mousse. Then also garnish with few Chocó chips and tutti frutti.

Finally, enjoy Chocó mouse chilled.