EGGLESS CHOCOLATE MOUSSE (एग्ग्लेस चोकलेट मूस)

Easy to make mouthwatering dessert.  Goes well after lunch and dinner or for that sake whenever you have a sweet craving.

INGREDIENTS

·        Cooking chocolate = 100 gm.

·        Fresh cream = 125 gm.

·        Condensed milk = 50 mL.

·        Whipping cream = 150 mL.

·        Vanilla essence = Few drops.

METHOD

·        In a nonstick thick bottom pan heat the fresh cream till it starts boiling and then switch off the flame immediately and keep aside.

·        Now, add chopped dark cooking chocolate in the hot cream and mix it well till the chocolate melts completely and mixture becomes smooth and of pouring consistency.  Keep it aside till it comes to room temperature.

·        Now, in a mixing bowl, add whipping cream and start beating it with the help of an electric beater and add vanilla essence.  Keep beating till we get soft peaks.

·        Now, add condensed milk and mix it properly.  Add the cream and chocolate mixture and mix it well.  Keep the mixture in the refrigerator for two hours.

·        Now, in a piping bag, put a star nozzle and fill that with the mixture and serve it in a glass cup of bowl.  Sprinkle it with some coco powder.

·        Keep it in refrigerator for two hours and serve.

NOTE

·        Add cream and chocolate mixture in the whipped cream only when it is at room temperature.  It should not be hot, warm or even luke warm.