CAPPUCCINO TEAR DROP (EGGLESS)

Preparation Method :

• Take a plastic sheet, cut it to different shapes of 2-10 inches.
• Melt 100 grams of the dark chocolate in a double - boiler and bring it to the room temperature.
• Spread the melted chocolate on the sheet.
• As it starts setting, mould it into a tear drop shape chocolate ring.
• Keep aside.                                           
• For the mousse mixture:
• Melt the remaining dark chocolate in a double - boiler and bring it to the room temperature.
• In a heavy bottomed pan, Cook the fresh cream, milk maid, coffee powder, melted dark chocolate  on a slow flame.
• Just before the chocolate melts, remove it from the fire and keep in the fridge for 20-25 minutes.
• Add the whipped cream and kahlua liquor to it and keep in the deep freezer for 20 minutes.
• Scoop out the mixture with an ice cream scooper and put inside the chocolate ring.
• Keep the chocolate ring on a cake board or a platter and dust with cocoa powder and remove the plastic sheet very gently.
• Garnish with shredded almonds and serve.