Guilt-Free Chocolate Mousse
Chocolate is always a crowd pleaser, and for most of us, there's a very specific time each month where chocolate becomes extra irresistible.
Which is why I love this dark chocolate mousse recipe. It's easy to make, tastes divine, and has WAY less sugar than a regular chocolate mousse! This one also has a richer and denser consistency than normal mousse recipes, making it much more filling and satisfying.
MAKES: 8-10 servings
INGREDIENTS:
400g of 85% dark chocolate (or 70% if you prefer sweeter)
60g of unsalted butter (can substitute with vegan butter)
5 egg whites (can substitute with egg replacement)
5 egg yolks (can substitute with egg replacement)
600 ml heavy whipping cream (can substitute with whipped coconut cream)
Raspberries or strawberries (optional)
ITEMS NEEDED:
1 pot or double boiler
1 large glass bowl (should be heat proof)
1 baking spatula
Handheld kitchen mixer
Large mixing bowl
Medium mixing bowl
Small mixing bowl
DIRECTIONS:
1. Whisk the egg yolks in a small mixing bowl.
2. Whisk the egg whites in the medium mixing bowl until they're light and fluffy.
3. Whisk the whipping cream in the large mixing bowl until it’s nice and fluffy.
4. Pour some water into the pot (enough so it’s at least a few inches high) and turn on low/medium heat.
5. Place the glass bowl on top of the pot. Break the chocolate into manageable pieces and gradually place the chocolate into the bowl as it melts.
6. After all the chocolate is melted, gradually mix the butter and the egg yolks into the mix.
7. Gradually fold the egg whites and the chocolate into the large mixing bowl with the whipped cream until everything is nice and dark brown.
8. Let it chill in the fridge for at least an hour, ideally 2-3 hours.
9. Take out of fridge. Serve with raspberries or sliced strawberries on top if you'd like or serve it as-is.
10. Savor every delicious bite.
Which is why I love this dark chocolate mousse recipe. It's easy to make, tastes divine, and has WAY less sugar than a regular chocolate mousse! This one also has a richer and denser consistency than normal mousse recipes, making it much more filling and satisfying.
Dark Chocolate Mousse
MAKES: 8-10 servings
INGREDIENTS:
400g of 85% dark chocolate (or 70% if you prefer sweeter)
60g of unsalted butter (can substitute with vegan butter)
5 egg whites (can substitute with egg replacement)
5 egg yolks (can substitute with egg replacement)
600 ml heavy whipping cream (can substitute with whipped coconut cream)
Raspberries or strawberries (optional)
ITEMS NEEDED:
1 pot or double boiler
1 large glass bowl (should be heat proof)
1 baking spatula
Handheld kitchen mixer
Large mixing bowl
Medium mixing bowl
Small mixing bowl
DIRECTIONS:
1. Whisk the egg yolks in a small mixing bowl.
2. Whisk the egg whites in the medium mixing bowl until they're light and fluffy.
3. Whisk the whipping cream in the large mixing bowl until it’s nice and fluffy.
4. Pour some water into the pot (enough so it’s at least a few inches high) and turn on low/medium heat.
5. Place the glass bowl on top of the pot. Break the chocolate into manageable pieces and gradually place the chocolate into the bowl as it melts.
6. After all the chocolate is melted, gradually mix the butter and the egg yolks into the mix.
7. Gradually fold the egg whites and the chocolate into the large mixing bowl with the whipped cream until everything is nice and dark brown.
8. Let it chill in the fridge for at least an hour, ideally 2-3 hours.
9. Take out of fridge. Serve with raspberries or sliced strawberries on top if you'd like or serve it as-is.
10. Savor every delicious bite.
