Entry kali nie aku nk share respi Chocolate Mousse Tanpa Telur & Gelatin.. Entry yg lps aku sempat upload gambo je..ksian pulak aku tgk audience dr overseas yg view blog aku..view pnye view just display gmbo je tp respinye xde..haha.. so,aku dgn rajin n 'baik hatinya' translate respi & cara2 nk wat dessert nie..sory la ye grammar aku lintang pukang..huhuhu...
Servings : 4-6 Large Goblets
Ingredient :
2 Cups of Fresh Milk
1 & 1/2 Tbs of Cocoa Powder
1 & 1/4 Tbs of Corn Flour
4 Tbs of Sugar
3-4 Tsp of Dark Chocolate Compound (Optional)
1/2 Packet of Agar-agar Powder (45 gm)
3/4 Cup of Non-Dairy Whipping Cream
1/2 Tsp of Vanilla Essence
Method:
1) Prepare 3/4 cup of water in a pan then pour agar-agar powder in it. Keep a side (20-30 mins) or until completely dissolved.
2) Meanwhile, dissolve cocoa powder and corn flour into 1/4 cup of luke-warm milk.
3) Boil the rest of milk with sugar.
4) Pour the cocoa-corn flour mixture into the boiling milk-sugar with continuous stirring. Keep stirring continuously for 2-3 mins.
5) Heat agar-agar solution till boil. The boiled agar-agar solution will be thickened and produce a transparent jelly.
6) Then, pour the solution into chocolate mixture and stir continuously.
7) Switch off the flame and keep stirring until it's almost cooled down. ( Stirring will avoid the formation of layer while cooling down)
8) Mix in the non-dairy whipping cream (whip the cream using mixer) and vanilla essence. Stir well.
9) Pour the mixture into the goblet or other kinds of container you wish for.
10) Then, refrigerate the mixture in the chiller to get a perfect set of chocolate mousse.
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