Eggless Chocolate Mousse

Ingredients

STEP 1

1 cup semisweet chocolate chips (I used Milk chocolate slabs)

½ cup heavy whipping cream

STEP 2

⅔ cup chilled heavy whipping cream (for whipping)

2 tbsp Icing sugar

¼ tsp vanilla extract

for the filling as layers in between

12 sponge fingers

a little milk

and a dish

Method

To layer a dish or mould with chocolate

I took a slab of dark chocolate, broke it into pieces and put in a Stainless steel bowl. I kept a small saucepan with a little water to boil and offed the heat and put the stainless steel bowl on it like a bain-marie. I then add a tsp of vegetable oil and mixed till it was liquid and melted.

I then took a plastic container and lined it with chocolate, pour the melted chocolate into it and swirl it around. Then keep in fridge to set. Once set take it out and pour the second layer of melted chocolate and swirl. Now put in fridge and keep till needed.

Ingredients	Dark Chocolate Melted	Lined plastic container

Method

for the mousse

Take a Microwave safe bowl add in the chocolate chips or pieces and add in the heavy cream. Then warm in 20 second intervals, take out mix and put back in. Keep doing this thill the chocolate has melted and the cream is fully incorporated. Take out of microwave and keep out to cool.

Melted Chocolate _ cream	Mixed together	cream and chocolate

Use an electric mixer to cream the chilled whipping cream, icing sugar and vanilla.

Once beaten and stiff peaks have formed put it in the fridge till the chocolate mixture has cooled down.

Whip cream icing sugar and vanilla	whip to get firm peaks	Gently fold in the chocolate mix

Once the chocolate mix is cool add in the whipped cream and gently fold a little at a time and incorporate well with a silicon spatula.

Chocolate mousse at base	Topped with sponge fingers and another layer of mousse and fingers	Covered with melted chocolate

Now take the lined chocolate bowl and add in the mousse at the base. I then took a few sponge fingers, soaked them in milk a little and placed them on top of the mousse. I then topped again with mousse and again another layer of sponge fingers, and finally topped with the balance mousse. Kept it in the fridge to set.

un moulded dessert	covered with a rose	cut in and a slice

With a silicon rose mould make chocolate roses with milk and dark chocolate melted in the microwave in 20 second bursts, till melted and poured into mould and kept in fridge to set for 10 minutes and unmoulded.