2 Ingredient Dairy Free Chocolate Mousse Recipes
VEGAN CHOCOLATE MOUSSE
An easy creamy vegan chocolate mousse recipe you can make in under 5 minutes!
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there's always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. View Nutrition Facts
Nutrition Facts : Calories 143 kcal, ServingSize 1 serving
2-INGREDIENT DAIRY-FREE CHOCOLATE MOUSSE RECIPE
This luscious dairy-free chocolate mousse is made with just two ingredients-eggs and sugar-and can easily be transformed into a rich flourless chocolate cake.
Provided by Benedetta Jasmine Guetta
Yield Makes 10 servings
Number Of Ingredients 3
Steps:
- Break up or chop the chocolate and place it in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and allow the chocolate to melt, stirring occasionally. Once the chocolate has melted, remove it from the heat and let cool until tepid.
- In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
- When the chocolate has cooled, pour it into the bowl with the egg yolks and whisk well. Using a rubber spatula, stir in about one-third of the egg whites to lighten the mixture. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in (do not stir). Add the remaining whites, folding just until the egg whites are incorporated.
- Spoon the mixture into ten 4- or 5-oz. (120- or 150-ml) ramekins or small coffee cups. Refrigerate for at least 2 hours, or overnight, until set.
- Serve the chocolate mousse cold, decorated with chocolate shavings, if desired.
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- Pour the chilled coconut milk (the contents of the entire can) into the bowl of a stand mixer. Whisk, starting on medium-low speed for 1-2 minutes then increasing to high-speed until semi-stiff peaks begin to form or the coconut milk has a pudding-like texture (this took about 5 minutes in my mixer). You could also use a hand mixer for this but it may take a little longer for the stiff peaks to start to form.
- Turn off the mixer and melt the chocolate. You can do this either on the stovetop or in the microwave. Stovetop – Heat up a small saucepan to low heat, pour in the chocolate chips and melt, stirring with a rubber spatula to get it nice and silky smooth. You can also do this using the double boiler method . Microwave – place the chocolate chips into a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between until fully melted. This usually takes about 90 seconds.
- Pour the melted chocolate into the mixer with the whipped coconut milk. Whisk on medium-low speed for another 30-60 seconds then increase to high speed for about 60 more seconds. You want a nice fluffy texture. Make sure not to over-mix.
- Turn the mixer off and separate the mousse into 4 jars or small bowls. Cover with plastic wrap and refrigerate for 30 minutes.
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