Simple yet delicious... Mango and Chocolate Mousse shots...
Mango and Chocolate Mousse
400 grams dark chocolate
2 cups mango chopped
1 tetra 200 ml pack Amul cream
2 Tbsp veg gelatine powder
1 tsp lime juice
1/2 cup sugar or more according to the sweetness required.
1/2 cup water at room temperature
Cherries for Garnishing
10 to 12 transparent shot glasses to set the mousse.
Take Amul cream and heat it up. Add chocolate to the cream. Stir it till the chocolate has melted. Sprinkle the 1 tbsp gelatine over 1/4 cup water and let it soak. Add the soaked gelatine into the melted chocolate. Mix it.
Put the mango plup and sugar in a blender and make mango pulp. Put mango pulp in a pan. Heat the mango pulp.
Stir the mango pulp till it boils. Sprinkle the 1 tbsp gelatine over 1/4 cup water and let it soak.When the mango pulp is hot. Add the soaked gelatine and continue stirring till it reaches a coating consistency.
Remove from heat and mix in the lemon juice.
Take the shot glasses. Pour Chocolate mousse once and alternately pour Mango mousse into the individual glasses and repeat it till the glasses are filled up. Add a cherry on the top for garnishing it. Keep it in the fridge and leave it to cool for 4 to 5 hours.