Chocolate mousse anti ribet This vegan chocolate mousse is creamy, rich, and light. It's also raw, paleo, and really easy to make. This chocolate mousse is light, fluffy, lusciously smooth, and intensely chocolaty.

Bahan Membuat Chocolate mousse anti ribet

100 gr Dark Coklat (saya pakai merk Collata).
2 sdm Coklat bubuk.
5 bungkus milo sachet @18gram.
3 sdm SKM coklat (putih juga bisa).
1 sdm margarin.
3 sdm Maizena (larutkan dgn 3 sdm air).
2 sdm gula pasir.
600 ml air matang (bisa diganti susu UHT putih).

Langkah Memasak Chocolate mousse anti ribet

Cairkan Coklat batang dengan margarin dgn cara di tim.. bisa lihat caranya di yucub kalo belum tahu..😊.
Campurkan Air,milo,coklat bubuk,gula pasir,SKM. Masak sampai larut (tidak usah sampai mendidih). Setelah itu tuang adonan ke coklat batang yg dicairkan tadi sambil diaduk2 sampai tercampur semua..sambil dimasak dengan api sedang..
Terakhir masukkan larutan maizena sambil terus diaduk sampai adonan mengental (kurleb 5menit). Bisa ditambahkan 1 sdm maizena yg sdh dilarutkan bila masih kurang kental. Kepadatan adonannya kurang lebih jadinya seperti bubur sum sum..
Matikan api,masukkan dalam gelas,biarkan di suhu ruang sampai tidak terlalu panas lalu masukkan kulkas. Siap disajikan saat dingin..
Bisa tambah topping kacang,keju parut,dll...

Chocolate mousse is the decidedly decadent, old-school dessert you've been overlooking for far too long. And honestly, I get it: Classic chocolate mousse is a little fussy and requires separating eggs, getting melted chocolate to the just right temperature, and lots of careful folding. Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse recipe. You're never, ever, under any circumstances to mix water with chocolate, right? The water will cause the fat molecules in the chocolate to seize and clump up, and your chocolate is no good to anyone anymore.

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