This is an incredibly easy, divine dairy free chocolate mousse, that needs no cream, so it’s cows milk/dairy free if you use a butter substitute. I have always been a little intimidated by the idea of making a mousse, but this one really is simple to make. It’s very rich and you only need a small serving to give you a deep chocolate hit. Because this contains no dairy, it is suitable for dairy allergies.
This post may contain affiliate links, which are marked with * for your reference. I earn a small amount of revenue if you click through and make a purchase. This recipe serves 6-8 but you can multiply the quantity for more people. It works well for serving larger numbers of people too. It can keep in the fridge for 48 hours when made. You can flavour this with any extract or liquor if you want, as well. I love Holy Llama spice drops for flavouring, particularly desserts. You can also just use a table spoonful of cold brewed coffee (per 6 servings) or good quality vanilla extract or vanilla bean paste*
*Also, please note, the eggs in this recipe are barely cooked, with the addition of the hot, melted chocolate, to the egg mixture, so it is not suitable for those who are pregnant, or very young children*
You need:
- 4 eggs, separated, yolks in one bowl, whites in another
- 150g of dark chocolate (but not a very high percentage of coco, 65% works best, because it separates too much when added to the egg white)
- 50g of melted butter (I used Pure, which is a non dairy spread, or you could try coconut oil, or butter if you are happy with butter)
- 4tbsp of golden castor sugar
- Any extract or flavour you want to add
- Small ramekins or a larger bowl depending on how you are serving your dairy free chocolate mousse
To make:
Melt the chocolate in a double boiler, and add the butter, keep on a low heat, so it stays warm. Meanwhile, whisk the egg yolks together, with the flavour, if you are adding it.
Whisk the egg whites until stiff, then add the sugar and beat until the egg white mix is stiff and shiny.
Set aside and add the egg yolks to the chocolate mix. Take one large dollop of the mix, and add it to the egg white mix, and stir it in. This will prevent the mixtures separating.
Then carefully add the rest of the egg white mix, and fold it in gently, so you don’t beat out all of the air. There’s a trick to adding egg whites to a mixture, you need to be very careful not to beat the air out. I add one dollop of the beaten egg white to the chocolate mixture and stir it in, don’t worry about being gentle for this first step. Adding one spoonful of egg white almost tempers the mixture and allows you to then add the rest gently and softly fold it in without loosing the air and fluffiness.
Pour the mix into six small dishes, small coffee cups, cocktail glasses, or ramekins.
Chill for at least 4 hours. You can add a sifting of coco powder, grated chocolate, icing sugar, or small pieces of fruit, or serve this with a fruit sauce, or small sweet biscuits, or like my family like to do, just eat with a spoon hoping no one will ask you to share…
FluffyCatKitchen have a great vegan chocolate mousse recipe, by the way, too that I have also used for feeding vegan and egg allergy friends.
This is an incredibly easy, divine dairy free chocolate mousse, that needs no cream, so it’s cows milk/dairy free if you use a butter substitute. I have always been a little intimidated by the idea of making a mousse, but this one really is simple to make. It’s very rich and you only need a small serving to give you a deep chocolate hit. Because this contains no dairy, it is suitable for dairy allergies.
This post may contain affiliate links, which are marked with * for your reference. I earn a small amount of revenue if you click through and make a purchase. This recipe serves 6-8 but you can multiply the quantity for more people. It works well for serving larger numbers of people too. It can keep in the fridge for 48 hours when made. You can flavour this with any extract or liquor if you want, as well. I love Holy Llama spice drops for flavouring, particularly desserts. You can also just use a table spoonful of cold brewed coffee (per 6 servings) or good quality vanilla extract or vanilla bean paste*
*Also, please note, the eggs in this recipe are barely cooked, with the addition of the hot, melted chocolate, to the egg mixture, so it is not suitable for those who are pregnant, or very young children*
You need:
- 4 eggs, separated, yolks in one bowl, whites in another
- 150g of dark chocolate (but not a very high percentage of coco, 65% works best, because it separates too much when added to the egg white)
- 50g of melted butter (I used Pure, which is a non dairy spread, or you could try coconut oil, or butter if you are happy with butter)
- 4tbsp of golden castor sugar
- Any extract or flavour you want to add
- Small ramekins or a larger bowl depending on how you are serving your dairy free chocolate mousse
To make:
Melt the chocolate in a double boiler, and add the butter, keep on a low heat, so it stays warm. Meanwhile, whisk the egg yolks together, with the flavour, if you are adding it.
Whisk the egg whites until stiff, then add the sugar and beat until the egg white mix is stiff and shiny.
Set aside and add the egg yolks to the chocolate mix. Take one large dollop of the mix, and add it to the egg white mix, and stir it in. This will prevent the mixtures separating.
Then carefully add the rest of the egg white mix, and fold it in gently, so you don’t beat out all of the air. There’s a trick to adding egg whites to a mixture, you need to be very careful not to beat the air out. I add one dollop of the beaten egg white to the chocolate mixture and stir it in, don’t worry about being gentle for this first step. Adding one spoonful of egg white almost tempers the mixture and allows you to then add the rest gently and softly fold it in without loosing the air and fluffiness.
Pour the mix into six small dishes, small coffee cups, cocktail glasses, or ramekins.
Chill for at least 4 hours. You can add a sifting of coco powder, grated chocolate, icing sugar, or small pieces of fruit, or serve this with a fruit sauce, or small sweet biscuits, or like my family like to do, just eat with a spoon hoping no one will ask you to share…
FluffyCatKitchen have a great vegan chocolate mousse recipe, by the way, too that I have also used for feeding vegan and egg allergy friends.
This ADHD Mum was born when I hung up my parenting blogger hat and decided to share life as I see it through the lens of someone with late diagnosed ADHD. You will find ADHD & mental health content, life as I ride the menopause rollercoaster, food, because food is life, and because we love them, all things cat.
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