Chocolate mousse – gelatin free

Not only is this mousse gelatin free (totally vegetarian), it also contains NO double cream – which I feel makes alot of mousses heavy and majorly fattening.

Use a GOOD chocolate. It will make a difference.

  • 215g chocolate (I used a delicious 70% dark chocolate – but use your fave)
  • 20g butter
  • 4 eggs
  • pinch of salt

These measurements make about 4 servings of mousse.

METHOD

  1. Separate the eggs, and place the whites in a bowl that is TOTALLY clean.
    (Science bit: Any grease/dirt will stop your egg whites from whipping properly.)
  2. Break the chocolate into small pieces and pop it in a bowl over a pan that contains a tiny bit of simmering water. Add the butter and let both gently melt.
    (Science bit: Make sure the water doesn’t touch the bowl at all, as this will totally ruin the chocolate.)
  3. Once the chocolate and butter have melted, remove from the heat and allow to cool for a few minutes.
  4. Add a pinch of salt to the egg whites, and whisk them to soft peaks.
  5. Stir the yolks into the (cooled) melted chocolate and butter mix.
  6. Gently  fold  the egg whites into the chocolate mix in thirds. Try to ensure you don’t lose too much air.
  7. Spoon the mousse into ramekins, and pop in the fridge for a few hours to set.

I like to serve this mousse with some fresh raspberries (hint for when you make it for me!)

Slightly adapted from Jim Fisher – Thanks J!
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6 thoughts on “Chocolate mousse – gelatin free

  1. Pingback: Chantilly cream profiteroles | Lemon Cake

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