Dairy free chocolate mousse (egg free)
Egg free, vegan, gluten free Makes 5-6 serves
Ingredients
For the dairy free chocolate mousse:
- 150 g dairy free dark chocolate (I used Lindt 70%) see notes
- 75 g icing sugar, sieved
- 400 g Flora Plant Cream (see body of post for extensive notes) Comes in a 500ml box, reserve the remainder to top the mousse
Optional flavour enhancers
- 1-4 teaspoons fresh espresso
- fine salt, to taste
- vanilla bean paste or extract, to taste
To finish:
- Remaining Flora Plant Cream (approximately 85g)
- 10 g icing sugar, sieved
Instructions
To make the dairy free chocolate mousse:
- Finely chop the chocolate and place it in a medium/large heatproof mixing bowl.
- Measure 200g cream into a small saucepan and place it over a low/medium heat. Cook until the cream is hot to the touch but not bubbling furiously, about 2 minutes.
- Pour the hot cream over the chopped chocolate and place the chopping board on top to act as a lid. Allow this to sit for 1-2 minutes to completely melt the chocolate.
- Remove the chopping board and stir the mixture to combine. It should be a lovely medium chocolate brown in colour and a smooth, pourable consistency. Set aside to cool a little.
- In another mixing bowl, use hand beaters to whip the cream and icing sugar together. If you're not sure how sweet you would like the mousse, add a lesser amount of sugar. You can add more after you mix in the chocolate.
- Once the cream is whipped, it should look light and fluffy. It won't whip to firm peaks the way that regular cream does, but it should have faint beater tracks on the surface. This brand of vegan cream is very hard to over-whip.
- Add the slightly cooled chocolate mixture with the beaters still going. Continue to beat on a medium speed until the mixture is combined and chocolate brown in colour.
- Add any optional flavour enhancers here. Test to see that the mousse is sweet enough for your liking and add more sieved icing sugar if necessary. Mix to combine.
- Decant the chocolate mousse into your serving vessel/s of choice. I have used 6 X 180ml capacity (3/4 cup) serving glasses. You can also put the mousse in a bowl and serve it in scoops, but I find individual glasses look more generous and also make for the airiest mousse.
To finish:
- Whip the remaining cream together with the small amount of icing sugar. Serve each glass of mousse topped with a dollop of whipped cream and chocolate shavings. Some fresh berries are also a great addition.
Notes
- I recommend using a chocolate that just happens to be dairy free, rather than a coconut oil based or other specialty vegan chocolate. I have only tested this recipe with chocolate that uses cocoa butter solids. I have tested Lindt 70% and Whittakers Dark Ghana which are both available at Australian supermarkets.
- See the body of the post for information on Flora Plant Cream. This is not a sponsored post, I just really like the product for ease and it's similar profile to cream. It (or a very similar product) is available in number of countries - see the body of the post for details.
- I find this mousse needs more chocolate and less sugar compared to my lactose free mousse recipe. I think it is nice and chocolatey as the recipe stands, but I daresay you could use up to 200g dark chocolate if you want a very rich mousse. You may need to add a bit of extra sugar.
Tried this recipe?Let us know how it was!