Mousse is not a very well known name for us, Indians, in our daily life. Even a few years back by the word ‘Dessert’ I used to understand only sweets made of Khoya or Cottage Cheese or different types of Halwa. Now world is changing so rapidly that we can name a long list of desserts from different regions of the world. Mousse is definitely one of them.
Mousse means foam. As the name refers mousse is airy very light whipped sweet cream which is mostly flavored with chocolate and fresh fruits. I’m not a big fan of mousse but in this heat my lazy bums are not allowing me to spend much time in the kitchen. And top of all though I had tried different dessert items including various cakes, cookies and other but I had never tried mousse. But I don’t want any regular mousse which I can easily find in my neighborhood dessert shop. I wanted something special something from my soul which will be remembered. So I chose molasses or "Nolen Gur" which is not only one of my favorite flavors but also an unique one. Since I left my hometown Kolkata I miss this strong flavor time to time. During each winter different types of sweets made of molasses are made available there. Even people celebrate a festival on the arrival of 1st molasses of the season.
Anyways, without getting distracted with my nostalgia let’s get straight to the recipe. Here is the recipe of Eggless Molasses Mousse.
Preparation Time: 0 mins
Cooking Time: 15 mins
Resting Time: 240 mins
Total Time: 255 mins
Yield: 2 servings
Thick Coconut Cream: 400 ml ( I used coconut cream on purpose but any regular heavy cream will also work fine)
Molasses: ¼ cup
Coconut powder: ½ cup (this is used strictly for the flavor; if you are not coconut lover, simply skip this one)
Milk powder: 1 cup (optional)
Cardamom essence: 1 tsp (optional)
Before you start your preparation, make sure all of your liquid ingredients are chilled. And if you live in summer based country make sure you keep the hooks of your beater and mixing bowl in refrigerator for 1 hr atleast.
Take a large mixing bowl. Pour the chilled cream in it. Beat on medium speed for 2 mins or until a creamy puree is formed.
Pour essence and molasses. Beat for first 1-2 mins on medium speed and next 1-2 mins on high speed. The color of the cream will be changed.
Add coconut powder and milk powder (if using any) and mix together with a spatula. Once you notice majority of the mixture is wet, beat the mixture with the electric beater for 3 mins on low speed or until everything is coming together.
Scrape off the sides with spatula and beat for next 3 mins on high speed or until creamy puree is achieved with thick batter like consistency.
Transfer the mousse to individual serving bowls and refrigerate for 4 hrs atleast. Remember the longer you will refrigerate the firmer your mousse will be.
Always serve chilled. Remove the bowls from refrigerator just before serving. Pour chilled liquid molasses on the top and serve with Peanut Chikki or Peanut Brittle on the top. or you can add 2 tbsp of molasses at the bottom before pouring the mousse in it.
Whatever your preference is but make sure you enjoy this true divine till the core!
Recipe inspired from http://chockohlawtay.blogspot.in/