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100 g -
1 cup - water
250 g - plain chocolate
500 g -
2 tbsp - castor
1 tbsp - instant coffee
1 to 2 drops -
How to Make Mousse
Put the separated squares of orange jelly to dissolve in a pan with the water.
Grate the chocolate or break into small pieces.
Whip up the chilled milk until very thick and frothy.
Take the melted jelly off the heat and stir in the chocolate until it is melted.
Add the sugar and the instant coffee.
If the mixture is not cool, pour into a shallow dish and put in the icebox for a few minute. Take care that it does not set in there or you will have to melt it all again.
When just on the point of setting, fold it into the stiffly whipped milk, adding the almond essence drop by drop.
Pour into a glass bowl and chill.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.