Eggless Chocó Mango Mousse

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I have not been posting recipes regularly from past two months, been a bit busy life has been crazy. I wanted to make mango cheese cake but I could not do it at all and the mango season is gone and done. I really wanted to do mango cheese cake I begged my dad to get it from where ever possible he searched and searched and finally brought mango but it was not that good so I decided I will definitely make mango cheese cake next mango season but now will make this mousse and it was a grand hit, who ever ate it wanted to take home for their loved ones and I was the happiest and regretted should have made more of those it was in such a high demand I am sooooo happy.

So here goes the recipe.

Basic Information:
Preparation Time: 30 minutes.
Idle Time: 24hours
Cooking Time: Nil
Makes: 10 servings

What you will need

1 cup cream cheese

2 cup whipped cream

½ cup melted dark chocolate

1 tspn vanilla essence

1 cup mango puree

½ cup chopped mango for garnishing

½ cup Chocó chips or Chocó shaving for garnishing

1 eight inches eggless chocolate cake

1 cup water

1 tbsp instant coffee powder

¼ Th cup sugar

1 tbsp Rum (optional)

A little bit of cocoa powder for garnishing

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How to make

First boil the water, once the water boils add sugar once the sugar dissolves, add the instant coffee one it cools down add the Rum and keep aside.

Now take 1 cup whipped cream and add the melted dark chocolate and mix well keep aside and add the half cup of cream cheese mix well and keep aside, then take the other cup of whipped cream, cream cheese, mango puree and mix well keep aside.

Then take the cake and halve it into two, take each half and using a small round cutter and cut into small round pieces make ten pieces and keep aside.

Now take a glass or bowl, first take once slice of the cake, which you have cut into round pieces, take the coffee syrup and add it on the cake, now put layer of Chocó mousse, then add another cake piece, again add the syrup, now put a layer of mango mousse, then dust a bit of cocoa powder, a bit of Chocó shavings and pieces of mango for garnishing, refrigerate it for 2 hours or more and its ready to serve.

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Notes

In the whipped cream I have added sugar according to my taste; you can either add 1/3rd cup or even ½ cup according to your taste.

In mango puree too I have added a bit sugar; this depends on how sweet is the mango.

I have given links to for homemade cream cheese and eggless chocolate cake

I have used use and throw glass for assembling, you can use, your choice dish you can use a full cake mould too.

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Chocolate Ganache

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I wanted to make ganache from a long time finally I made it, it tasted awesome and my chocolate ganache cake looked and tasted awesome.the recipe is simple and easy to do, so here goes the recipe.(the above pic is where I have decorated my chocolate cake with the ganache I prepared and also some chocolate icing).

Basic Information:
Preparation Time: 5 minutes.
Cooking Time: 10 minutes
makes: 1 cup

Ingredients

Chocolate – 1 cup (semi sweet) chopped

Cream – 1 cup

Oil or butter – 1table spoon

Rum – 1 tspn (optional)

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Method

Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.

Then add the oil or butter and rum and gently stir the chocolate and cream until it is completely mixed well. Let it cool down and voila it’s ready to use.

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Notes

*I used amul cream, if you’re using the ganache as it is its fine, you can use amul fresh cream.

* if you want to wipe the  ganache, then  you need to use the heavy whipping cream , the amul cream won’t do justice for the whipped version of ganache.

* I used ordinary cooking vegetable oil and the taste was good so it’s your choice what you’re going to use, or you can use olive oil too.

* using rum is optional; if you have any other liquor you can use it or totally omit that part.

Homemade Mascarpone Cheese/Cream Cheese

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I wanted to make Tiramisu but… yeh but here in Bangalore we don’t get cream cheese that easily, and for 100 to 200 grams for a tub of cream cheese it costs a lot, so when I was browsing how to make tiramisu cake I got this recipe for making homemade Mascarpone cheese. I was excited at the same nervous because I though I might not be able to do with just reading the steps and the pictures even though it was given in detail but I was not sure whether I would pull it off at least somewhat ok.

I also got recipe for making cream cheese using paneer making method I did try that but I dint like it cause I was getting the taste of curd and it was nowhere like cheese and that why I was searching again and got this recipe and it was one superb recipe.

But I wanted to make eggless tiramisu since DH was coming back from the US after a month I wanted to do something different , but with this cream cheese was a hitch but I just decided to try and it was simple and easy to make and it tasted awesome too. So here goes the recipe

Recipe Source – Cakesandmore

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 24hours
Cooking Time: 15-20 minutes
Makes: I cup or 230 grams

Ingredients
Cream – 400ml (25% fat)
Lemon juice – 1tbsp

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How to make

Take water in wide bowl, the water should be about 1”, boil the water, once the water starts boiling reduce the flame and the water should be early simmering. Take another small bowl pour the cream and place it in the wide bowl, the bowl need to sit in the simmering water.

Heat the cream , stirring it often .Keep string for about fifteen minutes , now add the lemon just and keep string it continuously for fifteen minutes or until the cream curdle and the cream will thicken and will coat the spatula. The curdling will not look like what it will look like while making panner, except for tiny granules.

Remove the bowl from the water and let it cool for some 20 minutes. Meanwhile, line the sieve with dampened cheese cloth and set it over a bowl, transfer the mixture into the lined sieve don’t squeeze it just leave it as it is. Let it be for some time and then refrigerate for 24 hours and then it’s ready to use, yummy homemade cream cheese.