Dairy Free Sugar Free Chocolate Mousse Recipes

DAIRY FREE SUGAR FREE CHOCOLATE MOUSSE

Dairy Free Sugar Free Chocolate Mousse image

Make and share this Dairy Free Sugar Free Chocolate Mousse recipe from Food.com.

Provided by sglumich

Categories Dessert

Time 30m

Yield 8 , 8 serving(s)

Number Of Ingredients 5

Ingredients

4 ounces unsweetened chocolate
1 (14 ounce) can coconut milk
2 egg yolks
1/8 teaspoon salt
1/2 tablespoon vanilla

Steps:

Cut chocolate into slivers with a large knife. Place in a large bowl.
Mix coconut milk, egg yolks, stevia, and salt in a saucepan. Heat over medium until steaming. Do not boil. Cook for 15 minutes until thickened.
Pour milk mixture through fine meshed sieve to remove lumps into chocolate.
Let mixture sit for five minutes.
Stir chocolate and milk mixture slowly and constantly until fully mixed.
Add vanilla and mix inches.
Pour into container such as a bowl or individual cups.
Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 183.4, Fat 19, SaturatedFat 14.3, Cholesterol 41.5, Sodium 48.1, Carbohydrate 5.9, Fiber 2.4, Sugar 0.2, Protein 3.4

2-INGREDIENT DAIRY-FREE CHOCOLATE MOUSSE RECIPE

2-Ingredient Dairy-Free Chocolate Mousse Recipe image

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

Ingredients

10½ oz. (300 g) dark chocolate, preferably 60 to 70% cacao
6 large (300 g) eggs, separated
Chocolate shavings, for decoration (optional)

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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