Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Chocolate Mousse
 
 
Prepration: 15 mins.
Cooking: 3½ mins.
Serves 4 Cal/Ser 272
 
Ingredients
cup water
¼ cup sugar
2½ tbsp custard powder
2 tsp gelatine sprinkled over ¼ cup water
125 gm cooking chocolate - cut into small
pieces (1 cup)
200 gm cream

DECORATION
1 tbsp chocolate pieces
2 tbsp whipped cream, optional
few glace cherries
 
Method
1. Mix custard powder, sugar & water in a deep bowl till smooth. Microwave for 2 minutes. Stir once & microwave again for 1 minutes to get a thick sauce like consistency. Add chocolate pieces to the hot sauce & stir well till smooth.
2. Microwave soaked gelatine for 30 seconds. Pour hot gelatine mixture in the hot chocolate
mixture. Stir well to mix. Keep aside to cool.
3. Beat cream till fluffy. Add cream to the cooled chocolate mixture. Put in glasses or a serving bowl. Keep in the refrigerator for 3-4 hour to set. Decorate with chocolate, cream & glace cherries.