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Eggless Chocolate Mousse


  • Author: Kavitha
  • Prep Time: 30 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 30 mins
  • Yield: 4-8 1x
Scale

Ingredients

  • 1 Tablespoon Agar Agar Powder / Gelatin Powder / China Grass
  • 1/4 cup Water
  • 1/2 Tablespoon Cornstarch (cornflour)
  • 2 Tablespoons Cocoa Powder
  • 1/2 cup Dark Chocolate Chips
  • 1 cup Milk (low fat or full fat)
  • 1 cup Cream (heavy or light or half & half)
  • 1/3 cup Sugar (adjust to taste)
  • 1 cup HEAVY WHIPPING CREAM

Notes & Substitutes

  • If you have agar agar flakes, run them through a spice blender to break up into small chunks or powder.
  • You can use more cocoa powder for even more intense chocolate flavor
  • You can use Milk or Dark Chocolate. If you can’t find chocolate chips, cut slabs into chunks to facilitate faster melting
  • You can use Brown sugar / Regular granulated sugar / Powdered sugar or ANY other preferred sweetener of your choice

Instructions

  1. Add cold whipping cream to a mixing bowl & start whipping. Add sugar as required and whisk furiously until you see stiff peaks. Keep chilled until required.
  2. Dissolve the agar agar powder in water. Heat it until the agar agar dissolves. Switch off the flame and let it cool a bit.
  3. Mix cornstarch and cocoa powder in 1/4 cup of milk. Melt the chocolate in microwave at a gap of 30 seconds until it has melted completely.
  4. Meanwhile, add sugar to the milk and cream mixture. Let it come to a boil. Stir frequently to avoid burning of milk or cream.
  5. Add the cornflour mixture and melted chocolate. Mix well
  6. Let the mixture cook on low heat while constantly stirring to avoiding forming of lumps. In 3-4 minutes (or a little more), the mixture will start thickening. Cook until the mixture is thick enough to coat the back of a wooden spoon.
  7. Switch off the flame. Add the agar agar solution and mix well.
  8. Strain the mixture to catch any kind of lumps. Keep stirring to prevent skin from forming.
  9. Once it is cool at (room temperature), add it to the bowl with whipped cream. Gently fold the mixture into the cream without deflating too much air
  10. Divide the mousse between 4-8 serving glasses. Cover with plastic wrap / aluminum foil and refrigerate for 4-5 hours or until set. Keep chilled until serving
  11. Shave some chocolate on top & serve

Note

  1. If the agar agar mixture has thickened up, reheat till is is in a liquid form again. It is okay if the agar agar flakes haven’t fully dissolved. They will mix with the cream mixture. And the ones that don’t dissolve will get strained out anyway.
  2. It is very important to strain the mixture before setting it. There are small lumps that may tend to form because of the cornstarch, agar agar. By straining it once, you ensure a smooth & airy mousse