MAKING

1.     For White Chocolate Mousse, Boil water in a saucepan lower the flame and place a bowl over it and add in the white chocolate.

2.     Stir and melt it gently. As it melts, keep it aside or transfer into another bowl so that it cools down faster.

3.     In a mixing bowl, add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip to stiff peaks.

4.     As the white chocolate cools to room temp, add a part of whipped cream to it and mix it well. By doing this we're tempering the cream so that the chocolate does not solidifies due to temperature shock and we get a creamy result at the end.

5.     Now add all the cream and blend it. White chocolate mix is ready.

6.     For the Mango Mousse, add the water to the agar agar. Let it soak for 10 mins.

7.     In a bowl add the cream and whip it to semi stiff peaks then put in the sugar then whip it to stiff peaks.

8.     In a pan, add the soaked agar and cook that in med flame stirring until everything well dissolves. In another pan heat the mango pulp until its quite hot.

9.     Add the dissolved agar to the hot mango pulp and mix well. Add this mix to the whipped cream and give it a gentle mix. Mango mousse is ready.

10.  For Dark Chocolate Mousse, repeat the same as white chocolate. Melt the Chocolate over simmering water. Let it cool. Whip the cream, add sugar and whip till stiff peaks. Now temper the cream with chocolate then mix both well. Dark Chocolate Mousse is ready.

11.  Transfer these into individual disposable piping bags.

SERVING

12.  Pipe the mousse as you prefer in shot glasses/decorative glasses.

13.  Chill for 2-3 hours before serving. Enjoy!