Truly Yummy Chocolate Mousse
Gluten free and dairy free chocolate mousse. Recommended ingredients Green & Blacks Organic Dark Cooking Chocolate 70% Cocoa, large eggs, caster sugar, The Coconut Collab Double Cream, tin of pitted dark cherries or other fruit.
Equipment
- 1 food mixer with balloon whisk hand mixer with whisk attachment
- 4 dessert glasses
- 1 heat-proof small bowl
- 1 saucepan
- 1 non-stick frying pan
Ingredients
- 100 g dark chocolate recommend Green & Blacks Organic Dark Cooking Chocolate 70% Cocoa
- 3 large eggs
- 2 tbsp caster sugar
- 125 g plant-based cream recommend The Coconut Collab Double Cream
- 1 400g tin of pitted black cherries in syrup or other tinned fruit or fresh raspberries & strawberries
Instructions
Fruit
- If using tinned fruit such as cherries, separate the syrup from the fruit.
- Place the syrup into a non-stick frying pan. Cook on a high until it has reduced by half or more and has started to thicken.
- Add the cherries (fruit) and heat through for a minute or two, then set aside to cool down.
Chocolate Mousse
- Before melting the chocolate, create some chocolate shavings for garnishing the top of the mousse. Use a sharp knife and carefully drag it towards you from the top of the flat side of the chocolate. Place the shavings into a small bowl and set aside.
- Melt the chocolate chunks using the heat-proof bowl over a pan of simmering water. Ensure the bottom of the bowl does not touch the water.
- Once the chocolate has melted it set aside to cool down.
- Separate the eggs and place the whites in the food mixer and the yolks in a small bowl.
- Whisk the egg whites with a pinch of salt until stiff peaks start to form.
- Continue whisking on high speed, gradually adding the sugar a spoonful at a time. Once all the sugar has been added, whisk until the mixture is thick, glossy and holds stiff peaks, just like a meringue.
- Stir the egg yolks into the cooled melted chocolate. Mixing vigorously until well combined.
- Add two large spoonfuls of egg white into the chocolate mix to loosen the mixture.
- Gently fold in the remaining egg white and carefully combine until there is no longer any white showing. It is important to not knock any air out of the egg whites at this stage.
Assembly
- Place a spoonful of cherries/fruit in the bottom of each glass together with a little syrup.
- Divide the chocolate mousse equally between the four dessert glasses.
- Place in the fridge for a couple of hours so that the chocolate mousse can set.
- Before serving, whip the plant-based cream until it forms firm peaks, then spoon a generous dollop on top of the chocolate mousse.
- Top with extra fruit and sprinkle the chocolate shavings.
- Serve immediately or place back in the fridge for later.