Desserts don’t get simpler than this. That it’s gentle and light as a cloud certainly gets brownie, oops Biscoff points! It’s also so pretty when it’s piped into a stem glass, don’t you think? For me, it’s a great great make ahead dessert option that tastes as good as it looks!
This 2 ingredient dark chocolate mousse is perhaps the best way to begin the year. It’s a Heston Blumenthal recipe, one I’ve made often. It needs all of two ingredients – a good quality couverture chocolate and filtered water, and magically it becomes mousse.
When Jamuns {wild Indian Java plums} are in season, a Jamun/ Wild Indian Java Plum Mousse is always on the cards.
Jamuns are an acquired taste because of their astringent edge, so the jamun mousse also carries a hint of the edge. If you enjoy jamuns, you will enjoy this.
Dark Chocolate Cinnamon Oat Pudding…with Pumpkin Mascarpone Mousse is a simple, fast track dessert, which is quite healthy actually. The layers are oat chocolate pudding, spiced sweet pumpkin puree, and a whipped pumpkin mascarpone mousse. Eggless, wholegrain & gluten free, it’s truly yum!
Mousse-a-cotta with salted caramel. Some desserts are classic no matter how you serve them. This one is where a silky mousse meets the panna cotta, resulting in a sublime, deep, chocolaty dessert. A topping of salted caramel sauce is just the right thing for it.
Cocoa Mousse-a-Cotta, a failed panna cotta experiment that became a mousse. Deep, dark, indulgent dessert experiment which turned out deliciously wrong. It had something missing in the ingredients, but certainly not in taste! Try this you must, until I reach the right one!
