Low Calorie Chocolate Mousse

Low Calorie Chocolate Mousse by Zarnak Sidhwa

Chocolate Mousse

Ingredients

Chocolate 8 oz
Cold water 3 tbsp
Gelatin 2 tbsp
Eggs 4
Egg yolks 2
Caster sugar 3 oz
Cream ½ cup
Whipped cream to decorate
Grated chocolate to decorate

Method

Melt chocolate and let cool slightly. 

Dissolve gelatin in the water and once it is spongy, place pan on low flame and heat till gelatin dissolves. 

Combine eggs, egg yolks and sugar and put in a large bowl over a pan of simmering water. 

Whisk till mixture is thick and mousse-like.
Add in the dissolved gelatin. 
Add in cool melted chocolate.

Fold in the cream and mix all well and pour in a serving bowl and chill till set. Decorate with extra cream piped on top and top with chocolate curls.

Chocolate Mousse by Zarnak Sidhwa

Chocolate Mousse

Chocolate Mousse
Ingredients

Chocolate, finely chopped 4 ½ oz
Unsalted butter 1 oz
Very strong coffee 2 tbsp
Cold thick cream, whipped 1 cup
Eggs, separated 3
Sugar 1 tbsp
Extra whipped cream, to decorate

Method

Combine the chocolate, butter, and coffee in a bowl over a double boiler over hot, but not simmering, water, stirring frequently until smooth.
Remove from the heat and let cool until the chocolate has cooled slightly, whip the egg whites until they are foamy, sprinkle in the sugar and beat until soft peaks form.
Stir in the yolks in the chocolate.
Gently stir in about one-third of the whipped cream.
Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a serving bowl or individual dishes.
You may decorate with any fruit and whipped cream.
Refrigerate few hours before serving.

Chocolate Mousse by Zarnak Sidhwa

Eggless Pineapple Mousse

Ingredients
Pineapple chopped 6 slices
Water 1/2 cup
Gelatin 2 tsp
Condensed milk 400 gm
Whipped cream 2 cups
Pineapple Essence a few drops
Edible yellow colour a few drops
Glazed cherries as required

Method

Heat ½ cup water, add gelatin and stir till well blended. 
Beat condensed milk and cream, add pineapple and mix well. 
Add pineapple essence, yellow colour and mix well. 
Add dissolved gelatin and mix. 
Pour the mixture into individual glasses or bowls or ramekin moulds. 
Keep them in a refrigerator to set for 2-3 hours. 
Garnish with pineapple pieces and glazed cherries and serve chilled.

Eggless Pineapple Mousse by Zarnak Sidhwa