recipe: eggless chocolate mousse

i love this recipe: a dessert that is only 3 ingredients and water! it is perfect to make with kids – it’s simple and it’s no bake so i don’t have to worry about raw ingredients.

it is also delicious! dark chocolate often tastes too bitter to me but mixing dark chocolate with heavy cream is so good! the original recipe called for 3 tablespoons of sugar to melt the chocolate. since i used dark chocolate bars instead of bark, it may have caused the mousse to become a little too sweet. so next time i would modify the sugar amount used to melt the chocolate based how sweet the chocolate i’m using has.

this thanksgiving i made pumpkin scones without icing to pair with the chocolate mousse and it turned out awesome. yum. this was a dessert pairing for the books.

equipment

  • hand mixer
  • muffin pan

ingredients: serves 4

  • ¼ cup water
  • 1-2 tablespoons granulated sugar
  • 7 ounces gluten free nut free dark chocolate, coarsely chopped
    i.e  Enjoy Life Dark Chocolate
  • 1 cup organic heavy cream

preparation

place chopped chocolate in a large bowl.

in a medium saucepan, boil water and sugar over medium heat. once sugar has melted, pour the hot syrup over the chocolate. let stand for 30 seconds, then mix until chocolate has melted and the batter is smooth. if the chocolate hasn’t fully melted, see tip* below to melt chocolate. if mixture is warm, leave on the counter until it reaches room temperature.

in a mixer bowl, beat heavy cream until soft peaks form. gently fold half of the whipped cream into the chocolate mixture until combined, then the remaining whipped cream until combined and smooth. divide into serving cups or muffin pan.

chill the mousse to set for at least 2 hours, and take out of the fridge 15 minutes before serving.

store mousse in the fridge, covered with plastic wrap, for up to 3 days.


resources

original recipe from Pretty. Simple. Sweet. Simple Everyday Recipes: Eggless Chocolate Mousse

*tip to melt chocolate from Real Simple: How to Melt Chocolate

chop the chocolate
– roughly chop the chocolate into small pieces, about the size of sugar cubes (a serrated knife works well for this).
place chocolate in heat-proof bowl
– set chocolate pieces in the bottom of your metal or glass bowl, making sure it’s heat-proof.
place bowl over a saucepan of simmering water
– bring about an inch of water to a simmer in your saucepan.
– set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl.
stir the chocolate
– stir chocolate occasionally as it softens.
– when you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).

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