Still sweet that they are, they confirmed if I have clicked pictures. They loved everything about it, the fact that I was doing individual serving, with cream topping and ribbons on sides, they simply loved it.
Having returned from trip, I haven't cooked anything new for the blog. Konda was reminding me that and wanted to know what I was doing.
Dark Chocolate Mousse
Dark Chocolate - 1 cup
Milk Chocolate - 1/4
Powdered Sugar/ Castor Sugar - 2 -3 tbsp
Milk - 1/2 cup
Cream - 1/2 cup
Honey - 2 tbsp
Cream for topping as required
How to make the Chocolate Mousse
Roughly chop the dark chocolates and in a MW safe bowl, take it along with milk.
MW for 30 secs, remove and blend with a whipper.
MW again for 30 secs. Pass through a sieve if you find any lumps or whey.
Else add the sugar, honey and temper again.
Transfer to a serving bowl and refrigerate for 1 -2 hours.
Serve with whipped cream on top.