“Chocolate comes from cocoa which comes from a tree. Which basically makes chocolate a salad. The end”.
I was home alone the other night, propped up on my couch watching that reality show that I would never admit I watch to anyone I know. Unreal reality shows are my guilty pleasure. I watch a lot of them, everything from food to fashion to adventure to dating. Not that they are all bad, but I watch a couple of really outrageous ones. Are you a reality tv junkie too?
Ok, lost my train of thought. Home alone. Couch . Tv. And I m hit by an intense craving for something sweet. In no mood of switching on the oven (yes, that happens !) , I wanted something quick and fulfilling- fulfilling in the way only chocolate can be ! And I whipped up this mousse that I hadnt made in a while. I had first seen it on an episode of the Australian Masterchef masterclass (one of my more respectable reality favourites!) years back and made it a few times since.
Now here’s why I like this recipe. There are no eggs in it. Which makes it suitable both for vegetarians, and people who want to avoid raw eggs. That includes me too. It requires no setting time and can be relished immediately. Or made ahead if your making this for company. It has no long list of ingredients , no fancy steps (no whisking over ice, no splitting of eggs, delicate folding etc) . You can make as little or as much as you want (with some handy maths skills ofcourse). And….. quick and delicious! Yum!
So, thank you George Calombaris !
This mousse is lovely ! Smooth and luscious . If you are wondering , why the oil ? It lightens up the mousse and gives it a gorgeous smooth texture. If you use a good quality olive oil (highly recommend), you can even taste its undertones. Use a tasteless vegetable oil if you dont want to taste it ! Check out how the consistency in this picture- its firm and scoopable even when just made !
You can eat this by the spoonful in a dessert cup (or a coffee cup like me as I watched the rest of my show) or fill layers of your favourite chocolate cake with this. Go all fancy schmancy by serving it in martini glasses or your best bowls and topping with whipped cream , nuts or candied orange maybe ?
On a side note, since I figured out how to whip up my 20% fat Amul fresh cream to firm peaks, we’ve been having more creamy desserts in our household than ever!
Easy eggless chocolate mousse
Ingredients
- 125 grams dark chocolate or roughly 3/4 cup ,
- 175 ml whipping cream chilled (I used Amul fresh cream )
- 2 tablespoons oil
Instructions
- Whisk up your cream to soft peaks.
- Meanwhile chop and melt your chocolate , either in a double boiler or in the microwave.
- Mix in the oil into the melted chocolate
- Add the chocolate into the whipped cream. LOVE this pic of the satiny chocolate against the pristine white of the cream.
- Whisk until smooth. Chill if not using immediately.
Notes
- In the original recipe, George uses 70 % chocolate , which tastes delicious. I have used 53% here as thats what I usually have. Have also made this with compound chocolate and its still delicious !
- This lasts for upto a week in the refrigerator.
- This recipe makes enough to fill 3-4 layer 8 or 9 inch cake , depending on how much filling you generally use.
Is it ok to use chocolate chips instead of chocolate bars? If yes how shld I use…
Hi Tarseega… You will have to melt the chocolate chips in the same way and use . It will take a little longer than chopped bars.
Oh ok Deepa …. Thanks for trying !
My daughter found the % of chocolate more… Otherwise it was light & creamy
Lovely… Will try this weekend
Thanks s lot…..
No question is too lame . Yes, I meant you can use this as a filling in between the cake. You could pipe decorations With it but intricate stuff won’t be possible. You can frost as its like a chocolate whipped cream. But try it as a filling with chocolate cake and frost with ganache. Heavenly !
So easy and yummy ,but I loved the whole writing a lot
U say that this can be filling for Cake…which means I can use this fudge as a filling in between the cake ,,,can this be used as frosting as well or for decoration
And can be consumed as a dish also separately
Too many questions? But I m trying to learn so can’t resist to ask if they all sound lame questions.