Thursday, August 28, 2014

Mousse Daruwala or Chocolate Mousse with Booze

It's been a while since I made chocolate mousse. I used to make it on order when we lived in South Mumbai and in those days I even made a few hundred portions at a time for large orders. I made it so often I could make it in my sleep. Once we moved to Kharghar it wasn't practical especially since mousse is a delicate dessert and needs proper refrigeration at all times or it becomes loose and runny. That happens because I make mousse the classic way, with eggs.

A bunch of friends decided to get together for a dinner at home and I volunteered a big bowl of Mousse Daruwala as my contribution to the dinner table. A simple dessert, if made right, it can be absolutely fabulous. Use the best chocolate you can find and it will be even better. However you can use the regular non gourmet cooking chocolate available at your local supermarket and still have a damn good mousse.

Gather the ingredients.

Make space in your refrigerator before you begin. Make sure your equipment, utensils and mixing bowls are squeaky clean and dry. And then follow this recipe that I added to this blog around six years ago. I have yet to find a recipe that can match it in simplicity and dependability.

Dig out a nice bowl and let the mousse set in it. Decorate with whatever you have at hand - I grated some 85% dark chocolate and lined the sides of the bowl with white chocolate chips, after letting the mousse set for an hour in the fridge. You can also set individual portions in whiskey tumblers or wine glasses if you want to be fancy.

Marathon Bloggers Project 52

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