8 Mr. Keshav Kumar Singh Universal Crown Director F R OM T H E K I T C H E N O F • Melt the milk chocolate in the double boiler method. Heat a pan with 1 cup of water. Place a large bowl over it, making sure that it doesn't touch the underneath water. • Add LITE HOUSE Rice Bran Oil and Zeta Premium coffee powder over the simmering water until it gets smooth. Stir until coffee powder is mixed nicely with melted chocolate. Remove the bowl from heat and let it cool completely. • Meanwhile, prepare the whipped cream by using a hand blender or a whisk or a mixer. Add 1 cup of thickened cream into the blender. Blend it for 40-50 seconds till the cream turns fluffy and light. Do not over blend. • Add 2-3 tbsp of prepared whipped cream to the cooled melted chocolate. Gently use cut and fold method to mix. Add the rest of the whipped cream as well and keep folding. • Now pour the prepared mixture to glasses. Refrigerate for at least 3 hours or till they turn thick. METHOD: • 200 gms of milk chocolate (dairy milk) • ¼ tsp Zeta Premium coffee powder • 1 cup thickened cream (35% milk fat) • 1 tsp LITE HOUSE Rice Bran Oil • 2 tbsp tutti-frutti • 2 tbsp choco chips • whipped cream (for garnish) INGREDIENTS Chocolatey Eggless-Choco Mousse Prepared by Mr. Keshav Kumar Singh • For decoration, take any zip lock bag and pour the prepared whipped cream to it. Squeeze it to create a cone from it. Now cut the tip of your cone. Squeeze it onto the refrigerated mousse. Garnish it with few choco chips and some tutti frutti. • Finally, enjoy your Eggless Choco Mouse chilled.
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