How to Master the Art of Swirling Silk Chocolate into Mango Mousse

As summer rolls in and ripe, juicy, and golden mangoes flood the market, adding this king of fruits to everything is the perfect solution to beat the heat and infuse some juicy goodness into food, especially in desserts. A mango mousse is already rich, but when you swirl in ribbons of velvety Cadbury Dairy Milk Silk chocolate into it, a rich but fruity mousse transforms into an indulgent dessert worthy of being served on any occasion. So, here’s how to go about swirling the chocolate for your very own Mango Mousse with Cadbury Silk Swirls.

The Duo of Mango and Silk Chocolate

Contrast always works, and for this dessert that goes hard on the creaminess and the mangoes, the chocolate serves as a good relief, or rather enhancement, for the creamy-fruity combination. The sweetness of the mango in the dessert is amplified by the sweetness, a different kind, of the Cadbury Silk Chocolate. But what’s best is the smoothness the chocolate brings to the fore, that works well with the mango mousse, yielding quite a sophisticated dessert. That being said, here’s how to master the art of swirling Silk Chocolate into mango mousse.

Prepping the Perfect Mousse Base

Start by choosing the right mangoes – pick the sweeter and fragrant varieties of Alphonso, Kesar, or Badami varieties. Peel the mangoes first, extract the flesh, then blend, strain the mango puree with a little bit of lemon juice and some vanilla. Then add just enough sweetened condensed milk to get the right flavor. For that jiggly and firm but soft quality, start with gelatin or agar-agar, use warm water to bloom them in cold water. Then add to the mango puree and stir, this will give you an incredibly mousse with good texture. Next comes the whipped cream which needs to be made just right, to being out the best of the mousse, not take away from it. Whip the heavy cream until soft peaks form – not stiff, not runny. Then fold it into the mango base carefully, to keep it from deflating.

Carefully Melting the Cadbury Silk

The sheer silky nature of Cadbury Silk makes it the perfect chocolate for the mango mousse, more than the plain Dairy Milk Chocolate or even Bournville Dark Chocolate. All you need is half a bar of Cadbury Silk Chocolate with a tablespoon or two of milk. Use the double boiler method or use the microwave on low heat to melt the chocolate. If using the latter make sure to stir every 15 seconds, until you get a glossy chocolate sauce with a pourable consistency. Let the chocolate cool a bit so it doesn’t sink straight through the mousse, but not too much that it firms up.

How to Go About Swirling

This is where you got to be careful to bring out the best of the melted chocolate. You begin with the airy and quivery mango mousse, spooning it into either glasses or ramekins, filling them halfway. Next, drizzle a spoonful of melted Silk chocolate over the mousse. Take either a skewer, toothpick, or the tip of a thin and small knife to swirl the chocolate into the mousse. Do not overmix, you are aiming for that marbled look that some cakes and breads have. Once you are done, add another layer of mousse and then drizzle chocolate again and swirl it again for a layered effect. You can skip the extra chocolate later and just stick to the twin mango mousse layer and just swirl again to incorporate the chocolate into the top layer as well.

Garnish and Chill

Make sure you give the mousse ample chilling time, follow the recipe for this. Ideally the mousse should be refrigerated at least for 4 hours or overnight preferably if you have time at hand. This time will help the mousse set into a soft and creamy goodness which will holds its shape while melting in your mouth. Right before serving, garnish your delectable mango mousse with Silk swirl, with diced mango, chocolate curls, a sprinkle of crushed nuts of your choice. Luxury does not get better than this dessert with its airy whipped cream, sweet mango and chocolate swirls. You can add more garnishes like a sprig of mint leaf, or whipped cream for an even more aesthetic dessert.