Chocolate Mousse

About Chocolate Mousse

Ingredients

• Dark chocolate, melted 125 gms
• Whipped cream 1 cup
• Fresh mint sprigs 4 to garnish

How to Make Chocolate Mousse (Stepwise Photos)

Method

1. Take melted chocolate in a mixing bowl. Add whipped cream and mix gently in cut and fold method.
2. Keep the bowl in the refrigerator to chill for around 20 minutes.
3. Transfer the mousse into a piping bag fitted with a star nozzle and pipe the mousse into 4 wine glasses.
4. Garnish with fresh mint sprigs and serve immediately.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD 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