Easy eggless chocolate mousse
George Calombaris's super swift and smooth 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
Also:
- 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.