Eggless Chocolate Mousse ( Mexican Recipe)
by Tarla Dalal

16 May 2011

This recipe has been viewed 107504 times

The beauty of this pudding is that it is made without using gelatine.

Eggless Chocolate Mousse ( Mexican Recipe) recipe - How to make Eggless Chocolate Mousse ( Mexican Recipe)

Method

Soak the china grass in 3/4 cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves.
Put 2 cups of milk to boil with the sugar, cocoa powder and dark chocolate.
To the balance 1/2 cup milk, add the custard powder and boil. When the milk starts boiling, add to the cocoa mixture and go on stirring and cooking for 1 minute.
When the china grass is dissolved completely, add to the boiling custard and cook again for 2 minutes. Strain the mixture and go on stirring it until it is slightly cold.
Beat the cream with the powdered sugar, add the vanilla essence and mix well. Add to the cocoa mixture and put it to set.
Once it sets, chill thoroughly, decorate with cream and chocolate curls and serve cold.

Nutrient values per serving