Eggless Chocolate Mousse
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Finely chop semi-sweet or dark chocolate. To know more, swipe up!
Put the chopped chocolate in a standard American measuring cup to measure.
Add the measured chocolate in a bowl that can be easily placed on top of a pot of simmering water to make a double boiler.
Add cream, instant coffee, salt and softened butter in the bowl. These are the ganache ingredients.
Heat water in a small pan or pot. Let it come to a light boil.
Place the pan on the counter and put the bowl with the ganache ingredients on top of it. To know more, swipe up!
With a spatula, begin mixing all the ingredients in the bowl. To know more, swipe up!
Keep mixing till all the chocolate is melted and the mixture is even. To know more, swipe up!
Take cold cream, raw sugar and vanilla extract in a bowl.
Whip the cream on medium-high to high speed until soft peaks are formed.
Add ⅓ portion of the chocolate ganache. Whip at a low or medium-low speed till the mixture is even. To know more, swipe up!
Add the remaining chocolate ganache.
Whip again on low to medium-low speed till you get an even mixture.
You should get a chocolate mousse mixture with smooth, light, fluffy consistency.
Spoon or pipe the mousse in small glasses or bowls. Even the surface with a spatula.
Cover with a lid or seal with a foil. Refrigerate for 4 hours or overnight.
Decorate the mousse whichever way you like and serve. To know more, swipe up!