Dairy Free Chocolate Mousse

Dairy Free Chocolate Mousse recipe :

One of my favorite deserts is chocolate mousse but something about eating raw egg, which is commonly used in mousse, really freaks me out. So I was very excited when I came across this recipe for an egg free Chocolate Chantilly (AKA Chocolate Mousse). I’ve tried it out and it was really good!
 Dairy-Free-Chocolate-Mousse

I have a few suggestions, and I made a couple of small alterations to the original recipe …..

  • Make sure you use good quality chocolate. I used a combination of Lindt 80% and Lindt Dark Chocolate and Orange.
  • I only used 1 tablespoon of sugar.
  • I didn’t use any liqueur and it was still delicious.
  • I found the chocolate thicken quicker when I used a large bowl containing ice and placed a slightly smaller bowl in the large bowl, surrounded by the ice. The ice should come approx. 3/4 up the outside of the bowl being submerged.
  • And I would definitely go the electric beater. I started with a hand whisk and quickly decided that if I wanted to eat the mousse in this millennium I should use my electric beater.

Here is the original recipe which I found at La Mia Vita Dolce.

Dairy-Free-Chocolate-Mousse-recipe

 

Makes 4 X 4-ounce servings

  1. 265 grams (9.35 ounces) good quality bittersweet chocolate (70% cocoa solids), coarsely chopped
  2. 240 ml (1 cup) water
  3. 4 tablespoons caster (superfine granules) sugar, optional
  4. 1 tablespoon liqueur (Grand Marnier, Baileys, Frangelico), optional (reduce water by 1 tablespoon if using)
  • Fill a large bowl with ice and water.  Set a slightly larger bowl on top of this water and ice filled bowl.  The bottom of the larger bowl should touch the iced water, set aside.
  • In a medium-sized saucepan combine together the chocolate, water, sugar (if using) and liqueur (if using).  Set the saucepan over medium heat, stirring occasionally, until the chocolate has melted.
  • Pour the chocolate mixture into the top bowl.  Whisk with a wire whisk or an electric hand-held mixer until thick.  Keep an eye on the texture of the mixture as you’re whipping (do not over mix), if you whisk too much you run the risk of the mousse becoming grainy.  If the mixture becomes grainy, transfer the mixture back to the saucepan and place back over the heat.  Heat the mixture until half of the mixture has melted and then transfer back to bowl and whisk again briefly.
  • Divide evenly among serving cups and enjoy

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