The Truth About Chocolate Mousse

So, apparently I am one of the few who « knows about » this discovery : chocolate mousse doesn’t need dairy -at all-. I came to the conclusion that most people don’t know this truth judging from all the recipes I see that call for all sorts of creams, and butters and crazy dairy requirements, and the fact that I have never met a restaurant that does it sans butter or cream. Even the dairy free recipes out there on the internet all call for the complicated substitutes that I just don’t want to deal with. A French chocolate mousse recipe is really quite a simple recipe. 3 basic ingredients are all it takes! Chocolate mousse recipe dairy free THREE! I wish more restaurants would get the concept since it would be nice to have something other than fresh fruit once in a while for dessert when I go out. But then I live in France, dairy land of the world. *sigh* … I suppose that the silver lining is that I have retained my figure.

When I want dessert, I have to make it myself. And usually I have to come up with all sorts of resourceful and inventive solutions to my creations to make them look, taste and feel like the « real » thing.

Luckily for me this is one of the simplest desserts out there!

*Egg Whites

*Pure chocolate



No lie!

For about three people I took 3 egg whites, 300 grams of 70% cocoa dark chocolate, and 100 grams of sugar (of that 100 grams I mixed in a few 10g packets of vanilla flavored sugar). I also added a few dashes of cinnamon for extra fun in my recipe.

I melted the chocolate in a double boiler (which means a small pot inside a big pot with water boiling in the big pot and the chocolate melting in the small pot.) I added the sugar & cinnamon to the melted chocolate and stirred a lot until it was well incorporated. Then I beat the egg whites with my mixer until they became a stiff mass of white puffiness. Next I slowly folded the melted chocolate in with the egg whites until all the white was combined and it became almost soupy, like a really thick soup. Then I poured it over raspberries in little dessert cups, and put it in the fridge for a few hours. It came out chilled as a thick pudding texture that was amazing and divine and I was glad I had only made so few, otherwise we would have gorged ourselves to gluttony had I made more!

So, the truth about chocolate mouse is out! It is simple and un-complicated! And most of all, DAIRY FREE!

  12 comments for “The Truth About Chocolate Mousse

  1. 21 avril 2013 at 02:08

    you won’t believe how good this is (no dairy/no sugar)
    2 avocado + 1/2 c honey + 1/2 c cacao + vanilla

    • 23 avril 2013 at 08:49

      @ gardenbre You mean « no egg » too. Haven’t tried it since I like to use egg whites, but it’s great that there’s an alternative for vegans!

  2. 21 avril 2013 at 10:46

    I don’t understand people who add butter or cream !
    I only use chocolate and eggs ! (no suggar !!!) 😀

  3. 21 avril 2013 at 14:12

    I have a friend who makes an AMAZING chocolate mousse for me (lactose intolerant) that uses 75%+ dark chocolate and eggs, plus a smattering of other ingredients depending on his mood: sometimes cinnamon, often times chili, sometimes lavender, usually a few splashes of rum. The mousse is so good, I’ve almost cried into it.

  4. 21 avril 2013 at 15:58

    m crazy bout mousse. It’s yummy:)

  5. 25 avril 2013 at 05:39

    I love chocolate mouse! thank you for sharing the recipe… I will definitely try this! Love it!

  6. 25 avril 2013 at 07:19

    ciao! just the best recipe…thanks.

  7. 7 mai 2013 at 22:43

    Ok this is awesome, sadly I have not kept my figure as I so regularly fall off the non-dairy wagon, but this looks like it might be my saviour!

  8. 25 octobre 2013 at 01:46

    Definitely better than the box mixes that I used to use. Thanks for sharing.

    • 26 octobre 2013 at 08:36

      Funny Kristine, I didn’t even know chocolate mousse came in box mix form!

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