Chocolate Mousse

This recipe was submitted by one of our visitors Nisha Oswal.  Nisha was kind enough to share several recipes with us.  She assures me that any special ingredients can be found on Ebay. 

When all of Nisha's Recipes have been added to the site, I will add a link to a page that features links to all of her wonderful recipes.  Thank you Nisha.

 Chocolate Mousse
 

3 tbsp cocoa powder
2 tbsp cornflour
8 tbsp sugar
4 cups milk
1 1/2 cups cream
2 tbsp sweetened whipped cream (chilled)
3 tsp gelatine
6 cherries (glaced, blanched, canned, fresh, any) 

Making time: 45 minutes (excluding setting time)
Shelf life: 1 day

  Method

  1.    Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it.

  2.    Do not stir. Keep aside.

  3.    Mix coco and cornflour in 1/2 cup milk.

  4.    Boil remaining milk with sugar, for 5 minutes.

  5.    Add cocoa paste gradually, stirring continuously.

  6.    Cool for 3-4 minutes. Cool a little.

  7.    Warm the soaked gelatine over very low flame, stirring. Do not boil.

  8.    Mix into the milk and stir. Chill till thick but not set.

  9.    Beat with hand beater till smooth. Gently mix in cream.

  10.  Pour in individual mousse cups. Set in freezer.

  11.  Once set transfer to fridge compartment.

  12.  15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun.

  13.   Sprinkle a pinch of cocoa powder. Top with a cherry.

  14.   Transfer to freezer.

  Serves: 6