Cocoa Coffee Quick Mousse Recipe

Directions

In a high-speed blender or food processor, add the crumbled paneer and cocoa powder first. Make sure you use fresh paneer for the best taste.

Add the coffee mixture to the blender jar.

Then add honey for sweetness. You can use jaggery powder or maple syrup.

Add milk and blend until completely smooth.

Transfer the mousse into a glass bowl or ramekin. Smooth the top with the back of a spoon. If the mixture is too thick or the blender is struggling, add the third tablespoon of milk. You want a silky, "pudding-like" texture.

For the best texture, refrigerate for at least 30 minutes before eating. This allows the flavors to meld and the mousse to firm up.

Using a fine-mesh strainer, lightly sprinkle the extra cocoa powder over the top for that professional look.

Adding ½ teaspoon of vanilla extract helps mask the "cheesy" scent of the paneer, making it taste more like a traditional cheesecake mousse.