Prep time: 20 minutes plus 2 hours in the refrigerator
Serves: 1 bowl can serve 8 -10 people
Method
1. Melt the cooking chocolate on a double boiler and add the cocoa power to this. Mix well till smooth and free of lumps and keep aside to cool.
2. Whisk eggs and sugar together till pale and fluffy; the mixture should form light peaks.
3. Gently stir in the whisked eggs to the melted chocolate and cocoa mix, ensuring that the mixture still feels very light.
4. Gently stir in the whipped cream and half of the mangoes and give the mixture one last stir.
5. Chill in the refrigerator for 2 hours or till the mousse sets. Garnish or serve with freshly cut mangoes.
(Nanki Chawla is a former hotelier with over 6 years of experience in food and beverage. Groomed as a restaurant manager by the Taj group of hotels, she is currently pursuing her passion in cooking and loves to innovate and improvise on classic and contemporary food styles.)
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