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. Chocolate mousse 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!