This is one of the recipes made in my cooking workshop held in Madrid. I was just asked today why do i like making “eggless” dishes and my reply was that non vegetarians can eat egg…but what about the vegetarians or those who have an allergy to egg? I personally have no qualms about eating eggs but i do feel that soo many of my vegetarian followers also would like new recipes to try out!
The use of cardamom and cinnamon in this recipe is what makes it sooo special apart from the fact it is so easy to make and just with a few ingredients. Imagine no need to beat up any eggwhites. It was loved in the cooking workshop and i hope you all enjoy making and eating it too!
INGREDIENTS for 4-5 cups of mousse:
250 ml of cream
200-250 grams of dark chocolate bar, broken into pieces
250 ml of whipped cream with a little sugar
3 cardamom pods
1 inch stick of cinnamon
powdered cardamom and cinnamon for the garnish
extra whipped cream ( we used the canned one) for the garnish
Bring 250 ml of the cream to a boil in a pan with the cardamom pods and cinnamon stick. Once boiled strain it and add the chocolate bar and stir till it melts. Let it cool completely. Once it has reached room temperature fold in the whipped cream carefully and slowly. If you fold in the whipped cream quickly the whipped cream will get flat and you wont get a fluffy and light mousse. Spoon into individual cups or glasses or a serving bowl and refrigerate till set (about 2 hours). To serve just spray some whipped cream on the glass and sprinkle with powdered cinnamon and cardamom
Simple isnt it?????
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