sulfite-free dairy-free chocolate mousse

Almost everyone loves chocolate mousse. The name makes it sound fancy, but, trust me, it is easy to make. Mine has very little added sugar, and I only use organic dark chocolate (55 % or even 70 % chocolate). Read the label and make sure it doesn’t contain any suspicious ingredients such as white sugar. When you have made this mousse, you will be left with two egg yolks. Here are some suggestions on what to do with them:

– sneak them into an omelette !

– make your own gluten-free ravioli (recipe here)

– make a mayonnaise with one of the yolks, provided you can find sulfite-free mustard – now that’s a tricky one, at least here in France… However, we have recently found that organic mustard made with distilled white vinegar (NOT white wine) is fine with my husband; hopefully you can find something comparable where you live.

– make a « crème pâtissière », and if you need it to be dairy-free my recipe for it is here – in French, sorry! That would be great in a homemade « Boston cream pie » xx !

– make ice-cream !

Another option is to replace the egg whites with… suspense… the juice from a can of… chick pea / garbanzo bean ! I have tried, the mousse wasn’t quite as firm, since the protein is not quite the same, but it still tasted good, no hint of legumes in there !

Ingredients (for 2 to 3 people)

– 100 g / 3.5 oz organic dark chocolate (see comments above)

– 1/2 TBSP non hydrogenated margarine / butter if you can tolerate dairy

– 1/2 tsp strong freshly brewed coffee (optional), or water

– 2 egg whites, OR an equivalent quantity of juice from a can of cooked garbanzo beans (ingredients : peas, water, salt, nothing else), also called « aquafaba »

– pinch all natural sea salt, unrefined, untreated, not necessary if you used aquafaba

– 1 TBSP unrefined cane sugar (optional, depending how sweet you like your desserts)

How to: (to be done ahead of time so the mousse will set)

1. Start melting chocolate and margarine / butter over a double boiler (“bain-marie”) in liquid (coffee or water), stirring regularly. Turn off heat when chocolate is practically all melted. Remove from heat.

2. Beat egg whites / aquafaba until peaks start forming;  add salt and sugar and continue beating until stiff peaks have formed.

3. Pour melted chocolate into a bowl. Using a rubber spatula, gently fold in the egg whites. Start with 1/3 of the whites and add the rest when mixture is homogenous. Place in fridge for about 2 hours or until mousse has set.

A COUPLE OF NOTES:

* You can pour the mousse into individual ramekins before refridgerating.

* If the chocolate has started to harden again when you start folding in the whites, don’t worry. It has happened to me a couple of times. Just pretend you had decided to put some chocolate chips in your mousse ^^ !

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