A few days ago, I began a quest for lactose-free chocolate mousse. This recipe is it! Rich, creamy, chocolaty, and easy to make. Perfect on its own as a decadent dessert, or try it as cake or cupcake filling.
The original recipe can be found HERE. I have also listed the recipe below, with my own set of directions/suggestions. It really is simple, don’t let all the instructions scare you – but feel free to ask questions if any arise…
For 4-6 servings, you will need:
- 200 grams of dark chocolate, broken into pieces (I used Ghirardelli 62% – make sure your brand is dairy free, if desired)
- 3 medium-sized pasteurized eggs (many grocery stores now sell eggs still in the shell that have been pasteurized)
- 1/4 cup cold water
- 1/3 cup granulated sugar
Note 1: if you’re unsure of how to measure 200g chocolate, read the sizing info on the chocolate bar label and it should list this measurement. Any dark chocolate will work, but if you are planning on eating the mousse solo, I recommend splurging on a higher quality chocolate.
Note 2: After I listed this as dairy-free, it occurred to me that though most don’t consider eggs as a dairy product, there is a bit of gray area and this recipe is of course, not suitable for vegans.
Place a clean (make sure it has no residue of any sort!) bowl in the fridge or freezer for several minutes.
Place chocolate in a medium-large microwave safe bowl. Melt chocolate. If you’ve never done this before, it must be done gradually so as not to burn. The easiest way is start with 30 second increments, and stir after each. Once it starts melting significantly, knock your increments down to 10-15 seconds, and do this until your chocolate is stirred smooth.
Very slowly mix the water into your chocolate (using a spoon). It may seem like it is going to seize up, but adding the remainder of the water and stirring more vigorously will get you past this. If the texture isn’t smooth once mixed, place your bowl back in the microwave and heat for a few seconds at a time, then stir, and repeat until it’s reasonably smooth.
Set aside your chocolate/water mixture.
Separate the eggs. The original recipe recommends using room temperature eggs. This makes the egg whites a bit fluffier, but takes longer…and being impatient, I always have a heck of a time with this and nearly always use cold eggs with no troubles. Place the 3 yolks into a small bowl and the 3 egg whites into to the bowl you already have chilling in the fridge or freezer. Set the egg yolks aside.
Beat/whisk your egg whites with an electric mixer until soft peaks start to form. While continuing to blend, slowly add the sugar. Mix until stiff peaks form. Set aside.
Slowly add the egg yolks to the chocolate mixture; no need to use a mixer here, just hand stir with a spoon until well-blended.
You will now be adding your fluffy egg white mixture to the chocolate mixture – so you’ll want the bowl your chocolate is in to be large enough to contain both. Gently spoon small amounts of the egg white mixture into the bowl with the chocolate. FOLD the egg-white mix into the chocolate mix (stirring will cause the mousse to lose a lot of its loft/fluffiness). Continue to fold in the egg white mix until the two are combined (it’s ok if there is a smidge of marble look to it).
Cover and place in refrigerator for at least 4 hours.
If serving on its own, spoon in to serving dishes and grate chocolate on top (optional; I used a julienne peeler to do this).
The batch photographed also has a bit of salted caramel sauce drizzled on top… yum!