BM #1 - AAE - Day 30 - Chocolate Mousse Pots - Eggless

The blogging marathon has successfully come to an end. Thank you to all my friends, family and fellow bloggers for encouraging me and making this such an enjoyable and memorable experience.  I had challenged myself to blog one recipe per day, and with all distractions around, I did it. I am really really proud of myself. I really needed to do this for myself.

I had so many comments on my personal facebook page. So many friends have read my blog and recipes and tried it out at home for their loved ones. This marathon also gave friends an opportunity to request for recipes and I have tried to make as much as possible. At one point, I was emailing, watsapping, texting and blogging recipes, all at the same time, and it was so much fun :-)

I started the first post in the marathon with a dessert and I am ending it today on a sweet note yet again. Chocolate being one of the favorite indulgences of everyone, you can never go wrong with the recipe if its got to do with chocolate.

Serves 6

250 gms of dark cooking chocolate, chopped,
125 ml low fat cooking cream, ( I have used Amul Fresh Cream)
1/4 cup of full or medium fat whipping cream, (room temperature),
2 tbsp powdered sugar,
2 tsp dark rum, (optional, I have used)
Chocolate shavings or pistachios for garnishing,

  1. In a heavy bottomed vessel, pour the cooking cream and allow it to heat gently. Add the chopped chocolates and mix well. Make sure there are no lumps formed. Allow it to cool at room temperature.
  2. In another vessel, put the whipping cream which is at room temperature, and powdered sugar, and whip until you get stiff peaks.
  3. In a third vessel, take 2 tbsps of whipped cream and 2 tbsp of ganache and mix them together slowly with a balloon whisk. Continue this until you have incorporated 3/4th of the chocolate and all of the cream. Reserve the 1/4th ganache for later.
  4. Add the rum, if using, at this stage and mix well.
  5. Pour this mousse mix into small serving bowls, tea cups, shot glasses, or wine glasses. Even out the top and allow it to set in the refrigerator for 30 mins.
  6. Heat the remaining ganache in the microwave or double boiler and bring it to a pouring consistency.
  7. Now pour spoonfuls of this ganache on top of the chilled mousse and allow it to set for another 30 mins.
  8. Garnish and serve chilled. 

Some of the pictures of the how I served the mousse. You can also see how clean the bowls were after everybody feasted on it :-) It was truly Sinful Indulgence :-)

Read more about my blogging marathon, here and here

Hop over at my SIL's blog as she is running this Marathon with me.

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  2. Congratulations on finishing the blogging marathon Shree. I failed miserably! awesome awesome recipes... love the new header... will be browsing some more as I missed a few posts!

  3. Love the mousse recipe di. Will definitely try this when I hav some whipping cream available.

  4. What's not to like with chocolate, right? This recipe looks so easy, love your pics too!


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