Chocolate Mousse Tart and a Diwali gone by

Keeping with the tradition

Diwali has come and gone. It was a test of sorts for me. For the first time in 28 years, my beliefs about tradition and rituals were put to test. Not that I am overtly religious or particularly detached, but I guess it’s somewhere in between. I have been through phases of wanting to do all things festive or sometimes pretending normal life when everyone around was celebrating some sort of festival or the other. But till date, the onus of “celebration” was never on me.

But this time it was. With mom-in-law in the USA, and me at 28 weeks pregnant, I did not have much hope from myself for Diwali. I assumed it would be perfunctory Diwali, with all traditions and get-togethers put on hold till my mom-in-law comes back. But somewhere a week before Diwali, my brain kicked into action mode. The house was cleaned, lights and a lantern were put up, a few diyas were painted, Diwali faraal (snacks) were made, ALL the traditions were followed to the T, numerous get-togethers were done and a perfectly festive Diwali was had. Of course, with the husband and father-in-law participating with equal fervour.

I have always believed that the woman of the house lays down most rules in-house and the atmosphere largely depends on her mood and involvement. Till I got married, my mom was the one setting the tempo during all festivals and she never failed in her part. Weeks before Diwali, she would buy us new clothes, get the house cleaned, make snacks and be prepared for the festivities to begin. And each year, on the first day of abhyangasnaan, we would all wake up very early, mom would massage us with oil, we would take a shower with ubtan, wear new crisp clothes and get ready to light firecrackers while dad would do a small pooja and all of us would then feast on deep-fried, sugary snacks. And every one of the Diwali days, there would be meeting friends and relatives and our house would be filled with chatter and laughter throughout. Mom was the anchor and we moored around her.

In my late teenage years I feigned indifference. Showed how westernised and busy I had become. How I had no time for these little rituals and it was all only for parents and little kids. In short, how I was above it all. But come the actual days of Diwali and I would be oh-so-glad that mom had not taken me seriously and we were still celebrating with gusto.

Then once I got married, the beacon to set the mood was on my mom-in-law. She did everything that was required without ever being the strict mother-in-law and asking me to do this and that.  And three years passed before I realised it is so much work to get all things arranged to enable celebration. Hundreds of minute details had to be looked into which I had always taken for granted. This was our fourth Diwali after marriage and I had no clue about a lot of things. I had no idea how Laxmi-poojan was done, no idea which silverware was required on which day and where it was kept, heck I had no idea who all had to be traditionally given gifts for Diwali. I was nervous.

But we managed. Unknowingly my brain had taken it up as a challenge to organise everything as she would have. Out of 4 Diwali days, we had family functions, small or big, on ALL the four days. I got gifts for all of the husband’s cousins as bhau-beej, asked my mom-in-law and got everything ready for the laxmi-pooja, lit oil-lamps or diyas each evening and fed everyone with delicious home cooked food every time. Of course we had some goof-ups. I was unaware that we had run out of haldi-kumkum in the house and at the last-minute I had to make everyone wait and get it from the neighbours. And all of this when the baby in my womb was incessantly kicking, perhaps enjoying the hustle or getting overtly stimulated by increased movement of its home!

Next year in Diwali, the baby would be here. I may not be able to be this involved along with the demands of an infant. But this year I realised that I deeply cherish these values and traditions which make us, us. And hence, I know that I would make the effort to be the festive organised mom which my mom and mom-in-law have been. For ourselves and for the kid.

Cheers 🙂

Rutvika Charegaonkar

P.S : Our approach and topics are different, but read this piece on haathitime for a different take on the topic.

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And a couple of weeks back, our pastry chef from Le Cordon Bleu, Olivier Mahut was here in India and we had an awesome alumni get-together and two chef demonstrations. I had invited a couple of baker friends and the entire audience had a great time with the very sweet chef. He demonstrated ‘Tarte A La Mousse Au Chocolat’ or Chocolate Mousse Tart, which I recreated at home and presenting here for you. The quick mousse recipe especially is a delight and comes together in precisely 5 minutes.

Chocolate Mousse Tart

What you will need :

Dacquoise

• 120 gm ground almonds
• 55gm powdered sugar
• 20 gm unsweetened cocoa powder
• 150 gm egg whites
• 125 gm caster sugar

Chocolate Crunch

• 35 gm dark chocolate
• 10 gm butter
• 120 gm praline (Recipe here)

Dark Chocolate Quick Mousse

• 150 gm dark chocolate
• 300 ml whipping cream

Banana and Apple Filling

• 50 gm cut bananas/ 50 gm cut apples
• 50 gm caster sugar
• 50 gm butter

What to do :

1. Preheat oven to 180C. Place two 20cm * 2cm high ring mould on a parchment paper lined baking sheet.
2. To make the dacquoise, combine all the dry ingredients – ground almonds, powdered sugar and cocoa powder in a bowl.
3. In another clean bowl, whisk the egg-whites to soft peaks with a whisk or an electric beater. Then gradually add the sugar while whisking the egg whites to stiff peaks.
4. Using a slotted spoon or a skimmer, gently fold the dry ingredients into the egg white mixture. Be careful to not let the mixture deflate.
5. Transfer to a pastry bag fitted with a 20 mm tip and pipe a daisy flower shape into the ungreased ring mold. Lightly sprinkle with powdered sugar.
6. Bake the dacquoise in the preheated oven for 15-20 minutes. Transfer to a wire rack and refrigerate. Use a small knife to remove ring mold from the dacquoise. It will get released, then carefully separate the ring mold.
7. To make the chocolate crunch, melt the butter and chocolate over a double boiler or in a microwave. Whisk in intervals so that there are no lumps. Then add the praline and mix it to a smooth mixture with a spatula.
8. To make the chocolate mousse, melt the dark chocolate over double boiler or in a microwave. Meanwhile, whisk the cold whipping cream to soft peaks.
9. Once the chocolate is melted, whisk in the cold whipping cream. Over a bowl of cold ice water, further whisk the chocolate and whipped cream mixture till it considerably cools down and turns to a light mousse. Refrigerate for 10 minutes before using.
10. To make the filling, take the cut bananas or apples and the butter and sugar in a saucepan and let it simmer till the fruits soften and the mixture thickens. Let it cool completely before using.
11. For the assembly, take the dacquoise on a plate or a cardboard platter. Spread the praline chocolate crunch over the dacquoise in the centre. Spread it with a layer of the fruit filling. take the chocolate mousse in pastry bag with 12 mm tip and pipe drops of mousse on the dacquoise along the edges.
12. Serve chilled.

Notes :

• I always use Amul butter in all baking which is slightly salted. If you are using unsalted butter, add a pinch of salt to the fruit filling.
• For whipping cream, I used Amul dairy based whipping cream. But frankly, it does not hold up shape very well in the hot and humid climate of Mumbai as well as the non-dairy based Tropolite does.