Chocolate Mousse

Hi everyone,

It’s yet again another easy recipe for all the chocolate lovers out there. Not complicated and very very rich. For this recipe, I used nestle chocolate chips since those were affordable for me but you can use any quality chocolate of your choice. Besides it doesn’t necessarily have to be two layers, you can have as many layers as the pan can take but that means extra chilling time and fewer chocolate quantities.  If you love white chocolate, everything that has to do with white chocolate is right down my ally. Not a big fan of Oreos, just use any biscuit of your choice like a Digestive biscuit. I hope everyone enjoys making this like I did.

 

INGREDIENTS:

  • 9-inch spring form pan
  • 22 cream filled Oreos
  • 1/4 cup of butter

 

SEMI SWEET CHOCOLATE:

  • 6 oz semi sweet chocolate
  • 1/2 cup + 1 tbsp of heavy cream
  • 2/3 cup of heavy cream
  • 1 tbsp of gelatin
  • 1 tsp of water

 

WHITE CHOCOLATE:

  • 6 oz of white chocolate
  • 1/2 cup+ 1 tbsp of heavy cream
  • 2/3 cup of heavy cream
  • 1 tbsp of gelatin
  • 1 tsp of water

 

METHOD:

  • Spray springform pan with nonstick spray.
  • Mix gelatin with water and let it sit.
  • Crush Oreos in a blender or food processor and add melted butter to it. Mix and pour into springform pan. Spread until the entire pan is covered well.
  • Cover with a cling film “plastic wrap”  and place in the fridge.
  • Place a saucepan filled with water and place a heat proof bowl over. Make sure the bowl does not touch the water.
  • Pour your semi sweet chocolate chips and heavy whipping cream in. Mix with a spatula until it is melted.
  • Once it’s done, set aside and heat gelatin on fire.
  • Once dissolved mix with chocolate and let it cool.
  • Pour 2/3 cup of heavy whipping cream in a mixing bowl and mix until stiff peaks are formed.
  • Pour cooled down chocolate into mixing bowl along with heavy whipping cream. Mix well and pour into springform pan. Spread with a spatula.
  • Cover and place back in the fridge.
  • Repeat the same process with the white chocolate.
  • If you want to speed up the chilling process, cover with foil and make sure it is airtight. And let it chill in the freezer for a few hours, keep an eye on it or refrigerate overnight.
  • Take out of freezer or fridge once set, use a knife to carefully separate mousse from the pan.

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  • Dust off with cocoa powder, chocolate shavings, and melted chocolate. Top it off with strawberries and enjoy with whipped cream.

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  • ENJOY!!

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