Chocolate Mousse
Love chocolate mousse?
You will need:
- 250-300 ml cream
- 2-3 tbsp cacao powder
- 1-2 tbsp unrefined sugar
- 1 tsp vanilla essence (optional)
- Some milk, if the mousse gets too thick
- Pour in everything in a large bowl. Mix well with a spoon, until all the sugar and cacao powder has dissolved.
- Beat the cream until light and fluffy. Add milk as necessary.
- Cover and store in the fridge.
- Portion just before serving.
Notes
What is sold as ‘Fresh Cream’ in India by the most known dairy brand is not fresh cream! Cream coming out of tetra packs can’t be fresh. Fresh cream has to come out of a tub that is refrigerated and has a short shelf life, just like other dairy products you can buy. I don’t know of any source of fresh cream in India.
Having said that, making the chocolate mousse at home with the ‘fresh cream’ coming out of a tetra pack is still many thousand times healthier and safer than eating any commercially produced chocolate mousse.
Try sourcing non-homogenised milk and starting with the cream that comes to the top. How successful you will be getting a reasonable amount of cream will depend on the milk.