I happen to find this mousse recipe in one of my recipe collections. Most mousse recipes require raw eggs to create the thickness of the mousse, but the good things about not using raw eggs is that it will have a longer “refrigerator” life (that’s what I think?) and it will be safe for consumption for pregnant women and children who generally try to avoid raw eggs in desserts.
Oh, and this chocolate mousse is dead easy to prepare and most ingredients can definitely be found at home. This is defnitely a keeper if you have to whisk up a simple yet elegant dessert for a last-minute party or dinner. And it can be made-ahead! Who doesn’t love made-ahead desserts? No need to care about serving it fresh and warm; no need to care about slicing through cakes, filling with ganache and then frosting with cream cheese buttercream; no need to care about decorating with freshly sliced strawberries…
Egg-Free Dark Chocolate Mousse
- 250 grams bitter-sweet chocolate, chopped
- 625 ml whipping, 35% cream, divided
- 3 tablespoon superfine sugar*
- 2 teaspoon vanilla
- In a microwave-safe bowl, combine chocolate and 125ml cream. Microwave on high for 60 seconds or until cream is hot and chocolate is soft and almost melted. Stir until completely melted and smooth. Let cool slightly.
- ALTERNATIVELY, place the chocolate in a heat-proof bowl. Heat 125ml cream in a pot until almost boiling (small little bubbles start to appear at the side of the pot) and pour it into the bowl of chocolate. Let stand for a while and then stir until chocolate has melted and the mixture is smooth. Let cool slightly.
- In a bowl, using an electric mixer, whip remaining cream, sugar and vanilla until stiff peaks form. Fold the melted chocolate mixture into the whipped cream mixture. Scoop mousse into 8 small cups. Chill for several hours before serving with fresh raspberries and sprigs of mint. (I do not have any of those, so I just serve it with a Saviordi)