FRENCH Mousse Varieties

**Author - Alee Venkatesh **








This is my modified version and the original recipe (by many other food bloggers) uses eggs & liquor.   

This is my NO EGG/EGG LESS/EGG-FREE recipe and instead of liquor I have used orange juice to make it LIQUOR-FREE recipe. 




For MANGO MOUSSE - 1 cup mango puree, 1/2 cup thick cream, 1/4 cup orange juice, 1/2 tsp. lemon juice, pinch of salt, sugar to taste.


Extra ingredients for garnishing - chocolate topping, crushed chocolates & almonds



Method - Mix mango puree, salt, sugar, orange & lemon juice & cream together, pour it in serving dish in layers - prepared mango mixture (bottom), chocolate topping next, crushed chocolates, again mango mixture, chocolate topping & crushed chocolates and finish it with crushed almonds.  Refrigerate for an hour or so and serve chilled.
INGREDIENTS  (for CHOCOLATE MOUSSE)
  •  250 gms dark cooking chocolate, chopped
  • 1 1/2 cup thick cream
  • 25 gms butter
  • 1/4 cup sugar (or to taste)
  • 1 tsp. coco powder
  • 2 tsp. chocolate topping
  • 2 tsp. orange juice
  • 1/2 cup whipped cream (extra for garnishing)
  • Cherries, strawberries or grated chocolate- to decorate

METHOD
  • In a sauce pan, place butter & chopped chocolate, melt on low heat for 5 minutes
  • When cool, add sugar, choc-topping & thick cream, beat and mix till combined
  • Place this in serving dishes, garnish with whipped cream & strawberries (or cherry or grated chocolate), cover with wrap, refrigerate for 2-3hours or until firm.  
  • Serve chilled