Cream Cookie Mousse

About Cream Cookie Mousse

Ingredients

• White chocolate, roughly chopped 1 cup
• Fresh cream ½ cup
• Whipped cream ½ cup
• Chocolate cookies 8
• Chocolate flakes as required
• Red cherries as required
• Chocolate cookie triangles as required

How to Make Cream Cookie Mousse (Stepwise Photos)

Method

1. Heat cream in a non-stick pan. Take white chocolate in a bowl, add the hot cream and mix till the chocolate melts completely. Take the pan off the heat and fold in whipped cream.
2. Put this mixture in a piping bag and pipe some mousse on a serving plate. Keep a cookie over it, top with some mousse. Similarly use up the remaining cookies and mousse. Keep the plates in the refrigerator to chill.
3. Serve garnished with chocolate flakes, red cherries and chocolate cookie triangles.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps