Eggless Chocolate Mousse

On the way back from India earlier this year, I tasted the best chocolate mousse I've ever had. Surprisingly enough, it was on the British Airways flight from London to DC.  6 months later, I haven't been able to forget the the fluffy yet rich contents of the "chocolate pot."

My quest to track down the makers led me to a luxury pudding maker named "Pots and Co," who recently signed a deal with British Airways. Shocked that an airline chose an award winning dessert company instead of generic pudding cups and mystery now solved, I resolved to recreate the wonderful eggless mousse that has not left my mind. 

I took lots of inspiration from various Pinterest recipes, but primarily this one. Here goes:

Ingredients (for 4 servings):
  • 1/4 cup water
  • 1/2 teaspoon instant coffee
  • 3 teaspoons sugar
  • 1 cup chocolate chips (1/2 cup dark chocolate morsels, 1/2 cup semisweet chips)
  • 1 cup heavy whipping cream
  • salt, a sprinkling
  • cinnamon, a sprinkling
Time: 20 minutes cooking, 1 hour chilled

In a saucepan, bring mixture of water and sugar to a boil

Add instant coffee and chocolate chips

Once moderately melted, turn off the heat and let the mixture cool to room temperature

While the chocolate mixture is cooling, vigorously mix the heavy whipping cream

Mix for at least 2 minutes - I increased the speed increments until the highest setting

Cream should now be light and fluffy

Take a dollop of the whipped cream and add it into the saucepan with melted chocolate

Swirl in the dollop of whipped cream so that the chocolate loses its thickness

Start mixing in the melted chocolate sauce into the whipped cream mixing bowl in increments

Slowly mix in the entirety of the chocolate sauce

Repeat until all the chocolate sauce is well incorporated with the cream

Distribute into glasses and chill for at least one hour
Enjoy! Can be kept in the fridge for up to a week