When romance is in the air, chocolate and strawberries can never go wrong. Light, fluffy, airy chocolate and coffee mousse is an ideal dessert for your loved one to show how much you love him/her.
Recipe Tags
Valentine's Day
Egg-free
Medium
Dessert
Egg Free
Ingredients Serving: 4
2-3 cups Chocolate Ganache
2 cups heavy cream
1 tsp Coffee Powder
1/2 tsp Vanilla extract
2.5 tsp Gelatin
4 Strawberries for garnish
8-10 Cadbury Nutties
Instructions
Take two microwave safe bowls. Add 1.5 tsp Gelatin and 1/4 cup water in first bowl. Stir and allow it to rest for 4-5 mins till gelatin blooms up.
Add 1 tsp gelatin in another bowl along with 1/4 cup minus 1 tsp water. Stir and let it rest
Take out the left over ganache from fridge, scarp it with a spoon and collect in the center of the bowl.
Heat a pan and add 1 cup of heavy cream and wait till bubbles appear.
Immediately turn off the heat and pour in the hot cream all over the left over ganache. Let it rest for 3-4 mins
Whisk the cream and ganache till its flowing and lump free. Set aside.
Take the first gelatin bowl and microwave it for 30 seconds on high till the bloomed gelatin dissolves back again. Let it rest and cool till room temperature.
Add the cool gelatin mix to the thin ganache and stir in nicely.
Pour the mix in serving bowls or glass till 3/4 th of the glass. Set in refrigerator for 45-50 mins.
Do the same process for the other bowl of gelatin as well by microwaving and cooling till room temperature.
Meanwhile heat a pan again and add 1 cup of heavy cream . Wait till bubbles appear and turn off the heat. Allow to rest and cool till room temperature.
Add in the gelatin to the heavy cream along with 1 tsp coffee powder and vanilla extract.
Whisk for another 2-3 mins till everything incorporates well.
Take out the set chocolate mousse and pour the cream mix over till the rim of the glass or bowl.
Again set the cream in refrigerator for 45-50 mins.
Once both the layers are set, garnish with some strawberry slices, cadbury nutties and dust some coffee powder on it.
Serve chilled!
Reviews (2)  
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Take two microwave safe bowls. Add 1.5 tsp Gelatin and 1/4 cup water in first bowl. Stir and allow it to rest for 4-5 mins till gelatin blooms up.
Add 1 tsp gelatin in another bowl along with 1/4 cup minus 1 tsp water. Stir and let it rest
Take out the left over ganache from fridge, scarp it with a spoon and collect in the center of the bowl.
Heat a pan and add 1 cup of heavy cream and wait till bubbles appear.
Immediately turn off the heat and pour in the hot cream all over the left over ganache. Let it rest for 3-4 mins
Whisk the cream and ganache till its flowing and lump free. Set aside.
Take the first gelatin bowl and microwave it for 30 seconds on high till the bloomed gelatin dissolves back again. Let it rest and cool till room temperature.
Add the cool gelatin mix to the thin ganache and stir in nicely.
Pour the mix in serving bowls or glass till 3/4 th of the glass. Set in refrigerator for 45-50 mins.
Do the same process for the other bowl of gelatin as well by microwaving and cooling till room temperature.
Meanwhile heat a pan again and add 1 cup of heavy cream . Wait till bubbles appear and turn off the heat. Allow to rest and cool till room temperature.
Add in the gelatin to the heavy cream along with 1 tsp coffee powder and vanilla extract.
Whisk for another 2-3 mins till everything incorporates well.
Take out the set chocolate mousse and pour the cream mix over till the rim of the glass or bowl.
Again set the cream in refrigerator for 45-50 mins.
Once both the layers are set, garnish with some strawberry slices, cadbury nutties and dust some coffee powder on it.
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