Contrary to popular belief, I am one of the laziest cooks around. It took me a long time to find my way to the family kitchen, and for many years, it was mostly to complain to mom about my brother, or to check whether I should be feeling hungry tonight or just sneak in a snack. I preferred spending my time getting my knees bruised, breaking something important, and when I wasn’t getting into trouble, hiding in my room, reading.
I do cook now, but but those beautifullly complex recipes are not my thing. Nope. I am no kitchen queen, never will be. I do love desserts, though. Well, who doesn’t? I like simple desserts like this gorgeous baby that goes from zero to finish in next to no effort. Melt chocolate, fold it into the cream. Set. Top with laddus. Done. Yup. That simple. Fool proof. Awesome!
I assure you this would be a hit. I have tried several variants of this, and the eggless variant is most preferred by my friends and family, as it’s a great dessert to serve at festivals. If you do try this mousse, be a love and leave a sweet comment below to let me know how it goes.
Egg-less White Chocolate Mousse
-2 cups White chocolate chips
-1½ tbsp golden syrup
-1½ tbsp water
-1 cup – 200 gms fresh cream
-Moti-choor laddus and dried rose petals (or any other edible flowers) for garnish
- Melt the chocolate chips, golden syrup and water together in a double boiler till you get a smooth mixture. ** If you don’t have a double boiler, bring water to a simmer in a large sauce pan, and place a heat-safe bowl over the pan so the bottom of the bowl is not touching the water. Melt the chocolate chips slowly, stirring with a spatula, to ensure no lumps remain, and all the chocolate melts.
- Remove from heat, and let the mixture cool slightly.
- Whilst the mousse mixture is cooling, whip the cream, using a large whisk or a hand-blender with a whisk attachment. When you start getting soft peaks in the cream, fold it cream gently into the chocolate mixture, stirring to get an even mixture.
- Once you get a uniform even mousse mixture, pour the mousse into bowls or glasses. Leave about an inch on top for the topping.
- Refrigerate for 4-6 hours or till the egg-less mousse is set.
- In a medium sized bowl, crumble all the laddus. Top each glass of the egg-less mousse with the laddus and rose petals. Serve and delight!