What's Baking, this month?
EGGLESS CHOCOLATE MOUSSE
- 1. Dark/milk chocolate - 1 cup
- 2. Amul cream - 1 and half cup
- 3. Milk - half cup
In a bowl, pour Amul cream and milk together and heat it till it comes to a boil. (Make sure you keep stirring the cream while it's hitting).
Also chop the chocolate in a different bowl.
Once it's heated, pour the mixture over the chopped chocolate and give it a good stir until chocolate melts completely.
Now you can pour it in an individual cups or glasses then refrigerate it for 2 hours minimum and garnish it with any of the following options:
- 1. Chocolate shavings
- 2. Crushed Oreo
- 3. Roasted almond
- 4. Roasted hazelnut
- 5. Rum soaked raisins
- 6. Chocolate chips
- 7. Cherries