I discovered this recipe when my white chocolate truffle recipe failed miserably. At 12 in the night, I needed a plan B as to what was I going to gift to my professor!!.. I wanted to give a farewell gift to the professor.. And then.. I thought why not make a mousse out of it .. Cause my batter was neither too thin nor too thick.
Many recipes in this world are discovered by chance... so just 1 piece of advice, keep baking and keeping discovering new recipes, cause its the best thing in this world..to see someone smile!!
Makes: 3 portions
Ingredients
-150 grams of white cooking chocolate (chooped)
-50 grams of amul cream
-1 tblsp of cocoa powder
(Always remember - White chocolate and cream are in the proportion of 3:1, for ganache,cream, mousse, anything!)
Method
-In a heat resistant pan, take chopped white chocolate and cream and melt it over a double boiler. White chocolate takes time to melt, so be patient. Stirring it occasionally with a spatula
-After the chocolate has melted 80%, remove it from the heat and let it melt in the residue heat of the cream
-At this point, the mixture will look yellowish, to make it look white and shinier, use an electric beater and beat it for a minute
-To this add cocoa powder and mix gradually until well incorporated
-Keep the pan in the freezer and remove it and stir it well until smooth, repeat this process until it becomes of a pipeable consistency
-Using a star nozzel, pipe the mousse into moulds or cups and let it sit in the fridge and serve!!
-Garnish it with desiccated coconut
Many recipes in this world are discovered by chance... so just 1 piece of advice, keep baking and keeping discovering new recipes, cause its the best thing in this world..to see someone smile!!
Makes: 3 portions
Ingredients
-150 grams of white cooking chocolate (chooped)
-50 grams of amul cream
-1 tblsp of cocoa powder
(Always remember - White chocolate and cream are in the proportion of 3:1, for ganache,cream, mousse, anything!)
Method
-In a heat resistant pan, take chopped white chocolate and cream and melt it over a double boiler. White chocolate takes time to melt, so be patient. Stirring it occasionally with a spatula
-After the chocolate has melted 80%, remove it from the heat and let it melt in the residue heat of the cream
-At this point, the mixture will look yellowish, to make it look white and shinier, use an electric beater and beat it for a minute
-To this add cocoa powder and mix gradually until well incorporated
-Keep the pan in the freezer and remove it and stir it well until smooth, repeat this process until it becomes of a pipeable consistency
-Using a star nozzel, pipe the mousse into moulds or cups and let it sit in the fridge and serve!!
-Garnish it with desiccated coconut
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