Crunchy Chocolate Mousse recipe - How to make Crunchy Chocolate Mousse
Method- Whip cold cream till light and fluffy.
- Soak gelatin in 2 tbsp water for 2min and use double boil method to make it a clear liquid.
- Add milkmaid to the whipped cream and then add the half way melted chocolate chips using the double boil method, it gives a crunchy texture to the mousse.
- Then add sugar, cocoa powder and gelatin evenly and allow it to set in individual martini cups in the refrigerator and serve cold.
- Decorate with fresh cream and chocolate chips.