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Eggless Chocolate Mousse with Raspberry Jelly

 

I always love watching Master chef Australia. More so because there’s no unnecessary negativity or drama in it. The wonderful and encouraging hosts are the icing on the cake. In the last season, I was really impressed with Reynold’s dessert skills. Now you know where I drew my inspiration to make this dish 🙂
After my successful attempt at making Orange sorbet, the next mission was Chocolate Mousse. My initial plan was to have the centre with pomegranate coulis. On discussing my idea with D, he suggested to use jelly instead of coulis, as he was craving for it. As he was at home, he would come to the kitchen to see the progress and also help me with his suggestions. I was keeping my fingers crossed to see the end result. Have to say I’m pleased.

Eggless Chocolate Mousse with Raspberry Jelly

Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Course Desserts
Servings 6 servings

Ingredients
  

For the Chocolate Shells

  • 120 gms Dark chocolate Chopped coumpound

For the Chocolate Mousse

  • 180 gms Dark chocolate Chopped coumpound
  • 2 tablespoons Unsalted butter
  • 220 ml Whipping cream
  • 1 - 2 tablespoons Caster sugar

For the Jelly

  • 1 pack Raspberry Jelly

Instructions
 

  • Place the whipping bowl, beaters and cream in the freezer.

For the Jelly

  • Prepare the jelly as per instructions on the pack.
  • Pour into mould of desired shape.
  • Keep aside to set.

For the Chocolate Shells

  • Take the chopped chocolate for shells, in a heatproof bowl.
  • Melt the chocolate pieces in a double boiler or microwave to achieve a pourable consistency.
  • Pour into the mould and spread evenly.
  • Place in the refrigerator and allow to set.

For the Chocolate Mousse

  • Take the chopped chocolate and butter in a heatproof bowl.
  • Melt the mixture in a double boiler or microwave till the chocolate has melted completely without lumps.
  • Allow to cool completely.
  • Meanwhile, whip the cream to soft peaks.
  • Add the sugar.
  • Beat till you get stiff peaks.
  • Make sure that the chocolate mixture is cooled completely, or else it will form tiny granules, when mixed with the whipped cream.
  • Carefully fold the whipped cream into the chocolate mixture.

Assembling

  • Spoon the mousse into the chocolate mould.
  • Place in the freezer for 10 minutes.
  • Using a wet spoon, carefully scoop out the centre, leaving space for the jelly.
  • Place the set jelly into the centre.
  • Cover the top with mousse.
  • Place this in the freezer till the mousse is set.
  • Transfer the tray to refrigerator till serving.
  • Keep the tray outside for 5 minutes before serving.
  • Decorate and serve chilled.
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