Chocolate,  Dessert,  Gluten-free

Chocolate Mousse

 

This Chocolate Mousse is chocolaty and decadent!  It has a base of meringue and whipped cream, which gives it a light and creamy texture, blended with delicious semisweet chocolate.  It is a quick and easy recipe with only 4 ingredients.  It is also gluten-free and a great dessert to enjoy for a special occasion!

 

 

 

 

 

Tips for Making Perfect Mousse

 

  1. Do not over-cook the egg whites:  If the egg whites are heated above 160°F they may curdle.
  2. Don’t overheat the chocolate: Chocolate burns easily and should not be heated directly on the stove.  Heat the chocolate in the microwave for short intervals, stirring frequently, just until the chocolate is melted and smooth.
  3. Mix quickly:  After adding the melted chocolate to the meringue combine the mixture immediately and quickly.  This will prevent lumps of chocolate from forming.  The mixture must also be mixed immediately and quickly after adding the whipped cream to the chocolate/meringue.
  4. Mix gently: When combining the components of the mousse mix gently to avoid deflating the meringue and whipped cream.  This will ensure the mousse is fluffy instead of dense.

 

 

Recipe Q & A

 

Q:  Why won’t my heavy cream whip?

 A:  The heavy cream is too warm.  Refrigerate it for a couple of hours and try whipping it again.  If it doesn’t whip it is because it was left unrefrigerated for too long.  In this case you will have to use new heavy cream.

Q:  Why is my whipped cream lumpy? 

A:  Whipped cream can become lumpy if it is over-whipped.  Only whip the heavy cream until stiff peaks form.

 

 

 

 

Chocolate Mousse

 

Recipe By:          Blue Ribbon Eats, adapted from this recipe by Food Network

Recipe Makes:  ~1 1/2 cups
Prep Time:         40 minutes

 

 

 

INGREDIENTS

 

147g semisweet chocolate chips (Kirkland brand)

392g heavy cream

3 large egg whites (100g)

28g white sugar

White chocolate shavings, to sprinkle on top

 

 

 

INSTRUCTIONS
 
  1. In the bowl of a mixer add the heavy cream.  Mix the cream on medium-high speed using the whisk attachment until stiff peaks form.  Refrigerate.
  2. In the bowl of a mixer add the egg whites and sugar.  Fill a medium pot with one 1 inch of water and bring to a simmer.  Place the mixer bowl with the egg whites/sugar on top of the pot.  Whisking constantly, heat the egg white mixture until it is 160°F.
  3. Attach the mixing bowl with the egg white mixture to the mixer.  Whisk on medium-high speed using a whisk attachment until the meringue forms stiff peaks.  The meringue may look curdled, however this is fine.  
  4. In a heat-proof bowl add the chocolate chips.  Heat them in a microwave for 40 seconds and then stir.  If the chocolate chips are not melted, continue heating them for ~15-20 seconds at a time, stirring frequently, until the chocolate is melted and smooth.
  5. Pour the melted chocolate into the meringue and stir the mixture immediately and quickly with a whisk just until blended.
  6. Add 1/3 of the whipped cream to the chocolate/meringue mixture and stir immediately and quickly with a whisk just until blended.  Add the remaining whipped cream and stir and fold the mixture just until blended and no white streaks remain.
  7. Scoop the mousse into serving glasses and refrigerate for a few hours or until set.
  8. Sprinkle the mousse with chocolate shavings before serving.

 

 

 

Yields 1 1/2 cups

Chocolate Mousse

40 minPrep Time

40 minTotal Time

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Recipe Image

Ingredients

147g semisweet chocolate chips (Kirkland brand)

392g heavy cream

3 large egg whites (100g)

28g white sugar

Instructions

  1. In the bowl of a mixer add the heavy cream.  Mix the cream on medium-high speed using the whisk attachment until stiff peaks form.  Refrigerate.
  2. In the bowl of a mixer add the egg whites and sugar.  Fill a medium pot with one 1 inch of water and bring to a simmer.  Place the mixer bowl with the egg whites/sugar on top of the pot.  Whisking constantly, heat the egg white mixture until it is 160°F.
  3. Attach the mixing bowl with the egg white mixture to the mixer.  Whisk on medium-high speed using a whisk attachment until the meringue forms stiff peaks.  The meringue may look curdled, however this is fine.  
  4. In a heat-proof bowl add the chocolate chips.  Heat them in a microwave for 40 seconds and then stir.  If the chocolate chips are not melted, continue heating them for ~15-20 seconds at a time, stirring frequently, until the chocolate is melted and smooth.
  5. Pour the melted chocolate into the meringue and stir the mixture immediately and quickly with a whisk just until blended.
  6. Add 1/3 of the whipped cream to the chocolate/meringue mixture and stir immediately and quickly with a whisk just until blended.  Add the remaining whipped cream and stir and fold the mixture just until blended and no white streaks remain.
  7. Scoop the mousse into serving glasses and refrigerate for a few hours or until set.
  8. Sprinkle the mousse with chocolate sprinkles or shavings before serving.

Nutrition

Calories

2333 cal

Fat

194 g

Carbs

71 g

Protein

32 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://evipatissier.com/2019/04/04/chocolate-mousse/

 

 

 

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