Mousse Recipe, Eggless Chocolate Mousse

DARK CHOCOLATE MOUSSE

Cooking Time: 20 minutes (Refrigeration: 3 hours)                                       Serves: 10-15

INGREDIENTS:

1. Dark Chocolate
2. Heavy Cream or Whipping Cream
3. Butter
4. Coffee (Instant Espresso) 

METHOD:

1. Take 300 ml of cold heavy cream (whipping cream) and whip it until it reaches a stiff peak consistency.
2. Add 2 tablespoons of hot water in 1 teaspoon of coffee powder and mix to make a coffee decoction.
3. Make a double boiler. To it add 200 grams of dark chocolate, 2 teaspoons of butter and the previously made coffee decoction. Let all of this melt and combine.
4. Take off the heat and cool it for sometime.
5. Add this melted chocolate and butter mix in the whipped cream and fold it in using a spatula. 
6. Take in a piping bag and pour in serving glasses or bowls. 
7. Place in the refrigerator and let it set for 3-6 hours or overnight.
8. Garnish with some whipped cream and sprinkle some chocolate sprinkles. Serve it cold. Bon Appetite!!  

NOTES:

1. I haven't added any sugar in this recipe because the cream and chocolate I used has sugar in it. If you want you can add additional sugar a per your chocolate and cream's sugar content. For this add castor sugar while whipping the cream.
2. Place the cream in a bowl and keep it in the refrigerator for at least 1 hour before whipping. Cold heavy cream can be whipped very easily.
3. For whipping use an electric hand mixer, a stand mixer or simply a balloon whisk. 
4. A double boiler is a set of two fitted saucepans that are stacked together with space in between them.The bottom pan is filled with water, then the second pan is stacked on top. The steam from the bottom pan rises and heats the upper pot.
5. Double boiler is the safest way of melting chocolate.However don't overdo this process as chocolate can burn.
6. Cool the chocolate mix a little bit before adding to the whipped cream.
7. Gently fold the chocolate in the whipped cream. 
8. Keep the mousse in the refrigerator to set for minimum 2-3 hours and maximum overnight.