Eggless chocolate mousse. Image Credit: Shutterstock

Q I’d like to make eggless chocolate mousse for my daughter. Please share your recipe.

A This is a no-bake recipe that is really simple and delicious.

First, coarsely chop 200g of good-quality chocolate and place it in a large microwave-proof bowl.

In a medium-size pan, heat 1/4 cup water and 3 tbsp of granulated sugar. Stir until the sugar is dissolved.

Pour the hot syrup over the chocolate and let it stand for about 30 seconds. Gently stir to ensure the chocolate is melted and smooth. If it hasn’t melted, place the bowl in the microwave and heat for no more than 20 seconds. Stir the mixture, then set aside to cool to room temperature.

Meanwhile, place 1 cup of heavy whipping cream and 1 tsp of instant coffee powder in a mixing bowl and beat it until soft peaks form. Gently fold half the cream mixture into the chocolate mixture until combined.

Then add the remaining cream and carefully fold it in. Divide the mixture into glasses or bowls and refrigerate for at least 2 hours or until the mousse is set but is still light and fluffy. As this mousse does not have eggs, it has a longer shelf life. If you cover it with cling film and keep it refrigerated, it will last for three days.

Q How do I make chocolate molten lava cake? I’ve tried but can’t ever seem to get it right.

A First, preheat the oven to 200°C. Generously butter 6 cups of a standard muffin tin with unsalted room-temperature butter. Dust the cups with granulated sugar and tap out the extra. Melt 115g bittersweet chocolate in a bain-marie then set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream 4 tbsp unsalted butter that is at room temperature with 1/3 cup granulated sugar until the mixture is fluffy.

Add 3 large eggs, one at a time, beating well. Reduce the speed to low and add 1/3 cup all-purpose flour and a pinch of salt. When the mixture is well combined, add the melted chocolate.

Mix until smooth and then divide the batter between the cups of the muffin tin. Carefully place the muffin tin on a baking sheet and bake for no more than 8 to 10 minutes or until the tops of the cakes no longer jiggle when the tin is gently shaken.

Remove from the oven and stand for 10 minutes. When ready to serve, turn the cakes out on to serving plates, bottom sides up, dust with icing sugar and serve with whipped cream. Absolutely delicious.

This story first appeared on Friday in November 2014