Hello everyone! Who wants to savor a spoonful of chocolate mousse that is light as a feather, made of little airy bubbles that melt in your mouth in the most delicious way? Me, please! This vegan low-calorie chocolate dessert is ethereal, so delicious it is, and is dead easy to make. Low calorie? How come? Keep reading and you find out!
What is chocolate mousse?
“Mousse is the lighter, fluffier cousin of pudding. Its lighter texture comes from whipping air into the mixture. In Old French, mousse means “froth”
If you used to believe that the only way to make mousse is to use cream and eggs, this is going to be a life-changing moment for you! Because here is the recipe for cream-free and eggs-free Lenten chocolate mousse!
Made with just two ingredients the chocolate bar and water this luxurious low-calorie chocolate dessert literally just melts in your mouth!
This is a recipe from the father of Molecular gastronomy Herve This’ who discovered how to make flawless, creamy, vegan chocolate mousse. Adapted from Molecular Gastronomy: Exploring the Science of Flavor (Columbia University Press, 2008) —Genius Recipes.
If you can not imagine your life without chocolate dessert but worried about how not to gain extra pounds, this vegan chocolate mousse is exactly what you need!
How do you make chocolate mousse from scratch?
The dairy-free chocolate mousse we are about to make here is a rich, frothy, creamy dessert with just chocolate and water made using molecular gastronomy technique.
Cream free chocolate mousse that ends up being so creamy, mmm. Magic isn’t it?
Simply pour water into a saucepan. Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.
Put the saucepan in a bowl partly filled with ice cubes, then whisk the chocolate sauce. Whisking creates large air bubbles in the sauce, which steadily thickens.
Pour or spoon immediately into ramekins, small bowls or jars and let set.
Once you have the rhythm down, you can flavor it as you wish with liqueurs or coffee or spices, sweeten it to your liking, or just keep it dark and intense.
Chocolate mousse mistakes
Three things can go wrong. Here’s how to fix them.
Why is my chocolate mousse runny?
- If your chocolate doesn’t contain enough fat, it’s going to be runny. Melt the mixture again, add some chocolate, and then whisk it again.
My chocolate mousse is not light enough
- If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more.
Can you fix grainy mousse?
- If you whisk it too much, and it becomes grainy, this means that the foam has turned into an emulsion. In that case, simply melt the mixture and whisk it again, adding nothing.
What do you eat chocolate mousse with?
Crushed-up Oreos or chocolate cookies do well. I sprinkle them in the serving dish and spoon the mousse over it. Also, canned cherries, fresh raspberries, mint, or vanilla, but also a really good, dry red wine. Maybe some pistachios.
Here are chocolate trivia answers for you guys, in case you want to know some extra chocolate facts:
Nope. Here is salmonella-free, egg-free chocolate mousse recipe!
Tiramisu, chocolate mousse, and lemon meringue pie should be avoided if you‘re pregnant. All of these desserts contain raw eggs, which can produce the risk of salmonella. UNLESS you have an egg-free recipe for chocolate mousse such as the one featured in our blog post.
Many mousse recipes call for gelatin to help set the mousse. (Agar-agar can be an appropriate substitute should you be avoiding gelatin.) Other recipes, however, don’t require any thickener at all; this is usually when the base ingredient is chocolate, which helps the mousse set firm.
Up to 5 days. You can refrigerate the mousse in the bowl and then use it as a filling, or go ahead and portion it out into cups before refrigerating. The mousse will keep well covered and refrigerated for up to 5 days.
It did! Back in 1971, the famous chocolate river in which Augustus Gloop almost drowned in the original Willy Wonka & the Chocolate Factory film was made out of 15,000 gallons of water mixed with chocolate and cream. With all the cream, the river spoiled fairly quickly and the cast revealed it left a terrible smell.
If you are the chocolate fan try more of our chocolate recipes:
- Chocolate Chia pudding with coconut cream
- Chocolate-orange-coconut lava porridge
- Real Lenten Chocolate Cake
- Superfood chocolates or energy bites
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Chocolate Mousse egg-free, dairy-free
Ingredients
- 200 gr chocolate 70% cocoa
- 180 gr water
- 1 tbsp. honey
- 1 tsp. vanilla essence
- 1 tbsp. coniac (optional)
- 1 bowl ice
- 1 can cheries in syrup
Instructions
- Prepare your ingredients
- Pour water into a saucepan, add chocolate (brake it down ibto bite size pieces) and melt the chocolate on a low heat whisking it with water to get a homogenous sauce
- Put the saucepan in a bowlpartly filled with ice cubes (or pour into another bowl over the ice it will chill faster), then whisk the chocolate sauce, either manually with a whisk orwith an electric mixer (if using an electric mixer, watch closely—it willthicken faster). Whisking creates large air bubbles in the sauce, whichsteadily thickens. After a while strands of chocolate form inside the loops ofthe whisk. Pour or spoon immediately into ramekins, small bowls or jars and letset.
- Serve immediately or refrgerate. Top with cherries.
