Eggless Dark Chocolate Mousse

Dark Chocolate Mousse a Cotta

My obsession, my infatuation the one thing I am pigging out on today-Eggless Dark Chocolate Mousse

Have you ever had a hankering for dark chocolate which you curbed cause “diet” and then the next day it’s still there nagging you endlessly?Forcing you to do something quickly about it or things will get out of hand?

This is the answer to one of those yearnings. This recipe for Eggless Dark Chocolate Mousse is from passionateaboutbaking.com and is a sure shot winner.

It’s dark,indulgent and absolutely melting in mouth spirit lifting chocolate dessert.

Dark Chocolate Mousse a Cotta
Dark Chocolate Mousse a Cotta

If you have had a bad day then this is the answer..

If you are pmsing then this is the answer!

If you are tired then this is the answer..

If you don’t know the question then this is still the answer!!!!

This so simple that there is a real danger of you making this everyday..And I am not kidding or just exaggerating here.

Dark Chocolate Mousse a Cotta
Dark Chocolate Mousse a Cotta

Eggless Dark Chocolate Mousse

Prep time: 

Cook time: 

Total time: 

Serves: 3 servings

Easy to Make Dark Chocolate ,Indulgent and wicked Chocolate Dessert
Ingredients
  • 500 ml Cream
  • ¼ cup Cocoa
  • ¼ cup Brown Sugar
  • 100 gms Dark Chocolate(I used Amul Bitter chocolate)
  • 50 ml Milk
  • 1 tsp Gelatin
  • 2 tbsp Warm Water
Instructions
  1. Sprinkle the Gelatine in the 2 tbsp warm water and let it bloom
  2. Heat the cream, cocoa ,sugar and milk in a saucepan stirring continuously.Once it starts to bubble switch off.
  3. Finely Chop the chocolate.Add to the hot cream-cocoa mixture.
  4. Add the gelatine and mix well.
  5. Let the mixture cool a bit.Spoon it into prepared glass.
  6. Refrigerate for 2-4 hours.

 

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Dark Chocolate Mousse a Cotta
Dark Chocolate Mousse a Cotta

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2 thoughts on “Eggless Dark Chocolate Mousse”

  1. Pingback: Vanilla Panna Cotta with Strawberry Compote | Foodcow

  2. Pingback: The Best Vegetarian Eggless Lemon Chia Seed Cake

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