Deliciously light, fluffy
chocolate mousse coated with dark melted chocolate. Perfect combination for my
modak. This innovative recipe I tried during Ganapati Festival when everyone is
busy to show their talent and making very innovative versions of modak. Mousse
is one of those that can be kinda hard to make [as per my experience] but once
you get it down it’s so worth it. It is very light, fluffy and airy that you
don’t feel like your dessert is weighing you down heavy dense ingredients. Here
I tried a modak recipe with this fluffy chocolate mousse and the result was
awesome. My daughter was so happy to see the chocolate mousse modak and my
hubby too. This recipe is so easy to make and equally very delicious and
versatile. Make it for Ganapati Bappa prasad and surprise your guests, friends
and family with this interesting and
very modern chocolate mousse modak.
INGREDIENTS:
For Modak Shell:
150 gms Dark Chocolate Compound
For Chocolate Mousse:
½ Cup Whipped Cream
½ Cup Semi-sweet Chocolate Chips/
Chocolate Compound
METHOD:
How to make the shell:
STEP 1 – Melt chocolate for shell
in microwave for 30 seconds. Give a nice stir and microwave it for another 30
seconds. Give a whisk to remove any lumps in it.
STEP 2 – Take a chocolate mould
shown on the picture.
STEP 3 – Pour a teaspoon of
melted chocolate in each compartment of the mould and spread it well and coat
it well.
STEP 4 – Keep it in fridge for 5
minutes. Remove and give another coat of melted chocolate.
STEP 5 – Again keep it in fridge
for next 5 minutes.
For making Mousse:
STEP 1 – Take chilled heavy whipping
cream in a bowl. Whip the cream until stiff peaks with the electric beater. Do
not over whip it.
STEP 2 – Now add the melted and
cooled chocolate in it. Gently fold it with rubber spatula. Keep this mousse
aside.[here i don't have detail step wise pictures ]
How to proceed :
STEP 1 – Take out the chocolate mould
from fridge. Fill the mousse in piping bag and fill each shell with chocolate mousse.
STEP 2 – Tap it once or twice on
the platform to remove air bubbles and set it.
STEP 3 – Now again keep it in the
refrigerator for 10 minutes or until the mousse set.
STEP 4 – Remove the mould from
refrigerator and cover the base of the modak with some melted chocolate.
STEP 5 – Follow this and seal the
bottom of each modak with melted chocolate. Once done put the mould in fridge
for 5-10 minutes.
STEP 6 – After desired time,
remove the mould from fridge and unmould the chocolate mousse modak.
Serve it to Ganapati Bappa as prasad
and then distribute them among your
guests. Guests will be surprised with this new version of modak.
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