kalpana’s la cucina..... spice 4 all seasons: DOUBLE CHOCOLATE MOUSSE

Friday 20 March 2020

DOUBLE CHOCOLATE MOUSSE

This dessert is inspired by one I had while eating out a few weeks ago. There’s something sweet about individual servings. This no-bake double chocolate mousse makes the perfect mini dessert. They have a dark chocolate truffle layer then topped with a creamy white chocolate mousse. Spoonful of deep, creamy chocolate. Now that’s the way to impress your family and friends. I call recipes like this one “cheater recipes”. It’s the best kind of cheating. For this double chocolate mousse recipe we are using both white and dark chocolate and whipping cream. All the mousse ingredients get mixed together and then layered and go in the fridge to set before serving. Typically, you will want to leave at least 1-2 hours for the mousse to chill before serving. If you make this recipe a day in advance, let it sit on the countertop for 10 minutes before serving to soften, as it will firm up quite a bit if it’s in the fridge for a long time.

INGREDIENTS:

80-100 gm Semi-sweet Chocolate/ Choco-chips

90 gm White Chocolate

100 ml Whipping Cream

400 ml Whipping Cream

2 tablespoon Powdered Sugar

1 teaspoon Vanilla Essence

METHOD:

STEP 1 – Heat 100 ml whipping cream in a sauce pan on medium heat.

STEP 2 – Take 2 separate bowls, add finely chopped chocolates in them separately.

STEP 3 - Divide the hot cream into two equal parts and pour in chocolate bowls. Keep for 5 minutes.

STEP 4 – Give a nice mix with a spatula and keep aside.

STEP 5 - In another mixing bowl, take remaining 400 ml whipping cream and beat/ whisk with electric beater till soft peaks consistency.

STEP 6 – Add equal portion of whipped cream in both chocolate bowls and mix gently with the electric beater.

STEP 7 – Spoon both white and dark chocolate mousse in small serving glasses/ dishes in layers. Or you can fill the mousse separately in two piping bags and then pipe into the serving glasses.