Lactose free chocolate mousse
Serves 5-6 depending on the size of your glassware
Ingredients
For the lactose free chocolate mousse:
- 150-200 g dark chocolate without milk solids I tested Lindt 70% and Old Gold Dark Ghana
- 500-600 g lactose free thickened cream 30-35% fat see notes
- 75-125 g pure icing sugar to your tastes
Optional flavour enhancers:
- 1-4 teaspoons fresh espresso cooled
- Pinch of salt salt
- Vanilla bean paste or vanilla extract to your tastes
Optional finishing touches:
- Remaining 100g cream optional, if you have 600g cream (in Australia, large cream is often sold in 600g tubs)
- 10-20 g pure icing sugar
- 10-20 dark chocolate without milk solids cut into fine shavings
Instructions
Method 1 (for a quicker mousse)
- Finely chop your chocolate and place in a large heat safe bowl. I use a steel bowl.
- Place 250g cream in a small medium pot over a low medium heat. Heat the cream until it is hot to the touch but not bubbling.
- Pour the hot cream over the chopped chocolate and place a lid on it (I use the chopping board). Allow it to sit for 1-2 minutes before gently stirring to combine everything together.
- Add any optional flavourings here, then set aside to cool.
- Place 250g in a steel or glass bowl. Use hand beaters to whip the cream until it starts to form soft peaks. Sieve in the icing sugar according to how sweet you would like your mousse. Continue to whip until firm peaks have formed. If in doubt, stop whipping as you can easily over-whip cream.
- Very gently fold the cream into the chocolate mixture until completely combined. Pour the mixture into 5-6 serving glasses and place in the fridge to chill and set (3+ hours and up to overnight).
Method 2 (overnight method)
- Finely chop your chocolate and place in a large heat safe bowl. I use a steel bowl.
- Place 250g cream in a small medium pot over a low medium heat. Heat the cream until it is hot to the touch but not bubbling.
- Pour the hot cream over the chopped chocolate and place a lid on it (I use the chopping board). Allow it to sit for 1-2 minutes before gently stirring to combine everything together.
- Add any optional flavourings here, then add the remaining 250g cream. Stir until completely combined. Cover and refrigerate overnight or until set.
- When ready to use, whip the mixture using hand beaters just until stiff peaks form. It should be a little bit fluffy (or light aerated) and lightened in colour. Take care not to over-whip it – if in doubt, I find it best to slightly under-whip as opposed to over-whipping.
- Decant the mixture into your serving glasses or a serving bowl. If you are using glasses and want clean edges, you will need to pipe the mixture in.
- Place the mousse back in the fridge to firm up and set.
For the finishing touches (either method):
- If you are using it, whip your remaining cream together with the icing sugar just until medium peaks form.
- Spoon the whipped cream over your chocolate mousse, then finish with the chocolate shavings.
Notes
- See the body of the post for notes on the cream and what to do if you don't have lactose free cream available where you live.
- If you like a sweeter mousse, use 150g dark chocolate and 100-125g icing sugar. You can add more sugar, but I haven't tested this.
- If you prefer a more serious mousse, use 200g dark chocolate and 75-100g icing sugar.
- If you like a mousse that is airy but not too airy, use the method where the cream is whipped and folded into the chocolate.
- If you like a mousse with lots of air incorporated, use the method where the mousse is assembled, chilled overnight and whipped the next day.
- If you intend to serve the mousse in glass and prioritise aesthetics, the whipped cream method is easier decant into glass without getting the mousse up the sides.
Tried this recipe?Let us know how it was!