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! 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!
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!