Chocolate Mousse (Dairy free)
Chocolate mousse made easy
This is the base recipe for three to four persons, try not to simply multiply by the number of guests, especially the eggs. One egg is for about 0.8 person, the more person the less egg if you know what I mean…
- Ingredients
- Three eggs (free range is always better of course)
- Chocolate (100g) – dark of course, the darker the better.
- One spoonful of sugar (if your chocolate is sweet enough you don’t need this)
- A pinch of salt (optional but the contrast chocolate vs salt is worth it)
- Method
- Take two bowl, one larger than the other one.
- Separate the eggs, put the yolks in the larger bowl and the whites in the smaller.
- Mix the yolks with the sugar until white.
- In a pan, melt the chocolate (low heat, use a wooden spoon to make sure nothing sticks or burns)
- Pour your melted chocolate onto the yolks and mix vigorously. Be quick enough so the heat of the chocolate doesn’t cook the yolks otherwise you’ll end up with an omelette.
- In the smaller bowl, beat the whites until very firm.
- Carefully add one third of your whites to the chocolate mix, and slowly mix the two.
- Add the salt (optional)
- Add the second third, and again, be careful not to “flatten” the whites.
- Add the last of the whites, and your mousse is ready.
- Serving suggestion
- Pour one portion of mousse in a wine glass, decorate with something like a caramelised walnut or a leaf of basil, or mint.
- Store each glass in the fridge.
- Serve with a champagne or a Shiraz.