Eggless Chocolate Mousse with Raspberry Jelly
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I always love watching Master chef Australia. More so because there’s no unnecessary negativity or drama in it. The wonderful and encouraging hosts are the icing on the cake. In the last season, I was really impressed with Reynold’s dessert skills. Now you know where I drew my inspiration to make this dish 🙂
After my successful attempt at making Orange sorbet, the next mission was Chocolate Mousse. My initial plan was to have the centre with pomegranate coulis. On discussing my idea with D, he suggested to use jelly instead of coulis, as he was craving for it. As he was at home, he would come to the kitchen to see the progress and also help me with his suggestions. I was keeping my fingers crossed to see the end result. Have to say I’m pleased.