Recipe: Appetizing Chocolate mousse

Chocolate mousse. Great layered like a parfait then frozen. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Chocolate mousse is the ultimate dessert for any chocolate lover.

Chocolate mousse Chocolate mousse has very few ingredients so it's important to use the best quality chocolate — its flavor will shine through. I like semi-sweet chocolate but if you prefer your mousse with a darker chocolate flavor, use bittersweet. Remember, the higher the cacao percentage, the less sweet the chocolate. You can have Chocolate mousse using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chocolate mousse

  1. It's 1 packet of Cream.
  2. You need 2 tsp of Cocoa powder.
  3. It's 2 tbsp of Sugar.
  4. Prepare of Chocolate cup cake 1.

Chocolate Mousse = Whipped Cream + Easy Folding This easy chocolate mousse makes the most of its two ingredients by using the cream three different ways. You'll melt the chocolate with some of the cream to create a soft ganache, whip more cream to soft peaks for garnishing, and then whip the rest to medium peaks for the mousse. Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat. Continue to stir the chocolate until it has melted completely, then remove from the heat.

Chocolate mousse instructions

  1. In bowl add cream,cocoa powder, sugar and beat with beater..
  2. Beat at least 5 min taake so creamy ho jai..
  3. Phir us KO bowls ma nikaal ke 1 bout freezer ma rakhde..
  4. Phir us KO nikaal ke chocolate ya chocolate cup cake KO tor ke daal De..
  5. Mazdaar chocolate mousse tayyar.....
  6. Serve cold.

Fold in the whipped cream and vanilla extract. Chocolate Mousse may well be the ultimate chocolate fix! Rich and creamy, yet light and fluffy, one pot is satisfying but always leaves me wanting more……. This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Heat until chocolate is fully melted and mixture is smooth.