no cook, no egg chocolate mousse

cake tops

Having an egg allergy is very common, and many nation-wide avoid simple pleasures like custard, and aioli, and even fried rice due to this aversion (The horror!).  Another common culprit is the mousse.  The whipped-up, airy, light-so-you-don’t-feel-like-you’re-actually-stuffing-your-face-with-half-a-candy-bar’s-worth-of-chocolate dessert… basically, it’s very good.

The majority of recipes for mousse have either mounted egg whites and/or whole eggs in them to provide the fluffy texture and creamy consistency, respectively.  You really only need two ingredients, however: cream and chocolate.  (This is when I started believing in magic?)

yumcake

egg-free chocolate mousse

Serves 4
Prep time 25 minutes
Allergy Milk
Dietary Corn Free, Egg Free, Gluten Free, Nut Free, Soy Free, Vegetarian
Meal type Dessert
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 7fl oz heavy cream (not already sweetened, just cream!)
  • 85g good dark chocolate (over 65% cacao content and nothing too artificial)

Directions

Step 1 Make sure your cream is measured and chilled in the fridge.  You want it very cold.
Step 2 Melt the chocolate gently over a bain marie (a metal bowl with the chocolate in it over simmering water will do just fine) until just melted.  Remove from heat, and whisk a few times to make temperature homogenous.
Step 3 Remove cream from fridge, and vigorously whisk in 1/3 of the cream into the chocolate.  Once homogenous, add another 1/3, and repeat one more time with the rest of the cream.  You want to have something that is uniform in color, and stop whisking immediately once this is obtained.
Step 4 Put back into fridge, and let reach a cool temperature, about 50 degrees F (10 degrees C).
Step 5 Remove from fridge, and using a clean whisk, whisk until it forms a mousse, about 1 minute.  Once you see it starting to hold up, go a little slowly, as it can cross over into “split butter land” pretty quickly.  So, if it looks like mousse, stop whisking, your job is done, and it tastes like a little portion of chocolate heaven.

Leave a Reply

Your email address will not be published. Required fields are marked *