Mango Mousse

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...quick version with mango mirror and milk chocolate tit-bits.

Mousse has always been mine and his favorite. Whenever we go to any cake shop, we donot miss to try the mousse available there, the favorite being chocolate mousse. Initially I did not know that they were made of raw egg whites. Only after I started exploring new recipes did I come to know about this fact. Traditionally mousse was made of egg whites whipped to peaks and then flavored. But now there are many fool-recipes moving around. Some use agar-agar while some use gelatin to make the mousse hold its form. There are recipes which use none but only heavy cream whipped to stiff peaks. This is one such recipe which is easy to put up and makes a perfect party dessert.

As I said, agar-agar or gelatin is used to hold the form. I skipped this yet the mousse was rich, creamy and just-as-it-should-be. You can flavor it with vanilla or if you need an adult-version tip in some rum or brandy.

~*What U Need*~ For the mango mousse Mango puree - 1 cup Heavy cream - 1 cup Powdered sugar - 2 tbsp Chocolate tit-bits / chips - 2 tbsp For the mango mirror Mango puree - 1/4 cup Sugar - 1 tbsp Water - 2 tbsp Gelatin - 2 tsp

How I Made it:
Chill the beater blades and bowl for 15 mins. Take heavy cream in the bowl and whip till you get soft peaks. Add powdered sugar and whip till you get stiff peaks. Add the mango puree and fold in.

Dump in the chocolate chips and fold well. Pour in individual glasses and refrigerate for 4 hours or overnight.

To make the mango mirror, add gelatin to water and allow to bloom for 10 mins. Heat mango puree in a skillet, add sugar and once it melts, add gelatin and mix till everything combines well. Pour this over the mango mousse and refrigerate.

Serve chilled topped with whipped cream and chocolate shavings. I drizzled some orange caramel too.

So thats it Folks...
With Love,

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