I’m having a dinner party. Quite a late night dinner party and I needed a dessert that was light and easy to digest at what would probably end up being midnight. So here I created the dairy free chocolate mousse. This is VERY chocolate-y. You’ve been warned, but a little goes a looooong way here. I made four tea-cup sized portions, when actually it was a bit over-whelming, so I reckon this amount would make 6 perfect-sized dairy free chocolate mousse portions. These can also be made way in advance and kept covered in the fridge until your heart desires.
Also, a great alternative for Christmas day and those who disappear at the sight of Christmas pudding?
Ingredients For Dairy Free Chocolate Mousse
4 mediums eggs (separated)
200g Chocolate (about 70% is perfect)
100ml coconut milk
40g caster sugar
1) Separate the eggs. Pop the 4 yolks in one small bowl and beat together, then set aside. In a medium bowl pop in the egg whites, then set aside.
2) Melt the chocolate and coconut milk in a Bain Marie (click here if you have no idea what I’m talking about – it’s so simple – and go to tip 11) Once all melted, set aside to cool.
3) Pour the caster sugar into the bowl with the egg whites and whisk, on quite a high speed, until it forms quite firm peaks. Which means, if you lift your whisk out of the mixture, the egg white peak will stay up, rather than flop down. Be careful not to over-mix. Set aside for a moment.
4) Pour the egg yolks into the slightly cooled chocolate mixture and beat until it is mixed evenly. Now, fold in half the egg whites, carefully and slowly. Once that has been mixed in, fold in the rest of the egg whites. When everything is evenly mixed, pour into 6 (or 4 big) cups/glasses/bowls of your choice and leave in the fridge to set, this will take about 2 hours. Then, your dairy free chocolate mousse, is ready to scoff!