Sinful Chocolate Mousse

If you have a free day some week and lots of patience, you might just want to try this mouth-watering mousse. It’s a slightly messy thing to make, but worth every stir of your ladle. I usually make it in large quantities because it disappears like magic.

You will need:

Eggs – 3
Gelatin – 3 tsp (dissolved in ¼ cup of water)
Milk – 300 ml
Sugar – 7 tbsp
Cocoa – 3 tbsp
Vanilla essence – ½ tsp
Cream – 250 gms
Chocolate ice cream – 200 gms
Fresh strawberries sliced into two – 1 cup (optional)


Preparation method:

1. Heat the ice cream on a very low flame to liquefy it. DO NOT let it boil. Switch off and keep aside

2. Separate the egg yolks from whites

3. Combine the gelatin mixture, sugar, cocoa and egg yolk and milk thoroughly in a small heavy bottomed pan

4. Set the pan on the stove and stir continuously on low flame till the custard coats the ladle

5. Remove from the fire and cool to room temperature

6. Add the melted ice cream, stirring continuously

7. Chill in the freezer till its thick, but don’t allow it to set completely

8. Take it out, add 200 grams of cream to it and beat well

9. Chill again till thick

10. Add stiffly beaten egg whites and the vanilla essence and blend well (I use the food processor for each step)

11. Pour into a bowl and refrigerate it till it sets

12. Whip the remaining 50 gms of cream with 1 tbsp powdered sugar till it forms soft peaks

13. Leave to chill

To serve:
14. Dole out scoops of mousse into small bowls

15. Top them with the chilled cream

16. Garnish with strawberries