Description
This creamy gluten-free chocolate mousse is the perfect dessert for chocolate lovers. Smooth and airy with a rich chocolate flavor, this 5-ingredient chocolate dessert looks impressive but is actually easy to make! Top it with whipped cream and chocolate shavings to make it more decadent.
Ingredients
- 1 1/4 cup heavy cream
- 4 egg yolks
- 6 ounces gluten-free semisweet chocolate, chopped (approximately 1 cup chopped)
- 2 tablespoons unsalted butter
- 4 egg whites
- 1/4 cup white sugar
Instructions
- Whip Cream: In a bowl, whip the heavy cream with a hand mixer until soft peaks form.
- Fold Yolks into Whipped Cream: Fold the egg yolks into the whipped cream until the mixture is combined with no yolk streaks left behind.
- Melt Chocolate and Butter: Double Boiler Method: Melt the semisweet chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. Microwave Method: Or heat the chocolate and butter in a microwave-safe bowl in the microwave at 30 second intervals, stirring between.
- Fold Whipped Cream Mixture into Chocolate Mixture: Gently fold the whipped cream into the chocolate mixture in two additions until just combined. Set aside.
- Beat Egg Whites Till Stiff Peaks Form: Using a clean hand mixer, beat the egg whites until foamy, then gradually add the white sugar, continuing to beat until stiff peaks form.
- Fold Egg White Mixture into Chocolate Mixture: Carefully fold in the beaten egg whites into the chocolate mixture, ensuring the mousse remains light and airy.
- Divide Mousse Between Glasses and Chill: Divide the mousse evenly among serving dishes and refrigerate for at least 6 hours or until set.
- Garnish and Serve: Serve chilled, optionally garnished with whipped cream, chocolate shavings, or fresh berries.
Notes
Cream: Make sure to use heavy whipping cream. If you are dairy-free you can substitute it with dairy-free heavy whipping cream.
Eggs: Make sure to separate the egg yolks and the egg whites carefully. Ensure that there is no trace of egg yolk in the egg whites.
Chocolate: I used semi-sweet chocolate, but you can use either milk chocolate or dark chocolate. If you are Celiac or gluten-intolerant, make sure to use gluten-free chocolate. If you want to make this dairy-free, go ahead and use dairy-free chocolate.
Butter: Make sure to use unsalted butter. If you are dairy-free, go ahead and use unsalted dairy-free butter.
Melting Butter: You can either use a double boiler or the microwave to melt the chocolate and the butter.
Chill Before Serving: For best results, make sure to chill the mousse for at least 6 hours before serving.
- Prep Time: 15 mins
- Chilling Time: 6 hours
- Category: Desserts
- Cuisine: Western
