Dairy Free Chocolate Mousse Recipe | Urban Bliss Life (2024)

FAQs

Why is my chocolate mousse not fluffy? ›

That could be because the cream is too cold, making the melted chocolate clump together. Or it could be because you beat the eggs too much. Homemade mousse can also be too thick and heavy, without the light airiness you'd hope for.

The melted chocolate should not be hot because the eggs will curdle when added. Nor should it be cold because the eggs won't incorporate smoothly. Make sure the melted chocolate is at body temperature.

While it uses only a few ingredients, chocolate, eggs, butter, vanilla, and heavy cream, its chocolate flavor is rich and its texture is silky smooth and airy, almost foamy. And foamy is an apt description as "mousse" is French for 'froth' or 'foam'.

Mousse is one of the most rich and decadent desserts and is often made with chocolate. Either whipped cream or beaten egg whites (sometimes both!) are folded into a mixture of melted chocolate, egg yolks, and sugar, then chilled.

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

Don't overdo it when it comes to thickening. Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture.

Semi-Sweet Chocolate: I really like Bakers brand chocolate bars, but Ghirardelli is another great option. You may also use semi-sweet chocolate chips in this recipe, which I'll explain later. Heavy Cream: Also known as heavy whipping cream, this helps to thin out the chocolate.

If you must add a liquid (such as heavy cream or milk), heat up the liquid first, then add the chocolate. The chocolate will melt more evenly and distribute into the liquid. Don't cover the bowl. This may cause condensation, which could drip water droplets into the melted chocolate.

Cream of tartar's most popular use is to stabilize egg whites, making them less likely to deflate in dishes like meringues and mousses, but there are other uses for it too.

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.

What can I use instead of cocoa powder in mousse? ›

Carob powder is often used as a cocoa substitute in baked and no-bake goods such as cake, brownies, cookies, fudge, and mousse. Because of its sweet and mild flavor, it is also great in recipes that don't require much sugar, such as pancakes, oatmeal, and ice cream shakes.

Four basic components of a Mousse

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

directions. Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside. Add the crème fraiche to the melted chocolate and whisk until combined.

Aquafaba – this works great in mousse – replace egg whites 1:1 – whip it first like you would egg whites, to stiff peaks, and you can replace any yolks in a mousse recipe with tapioca or cornstarch. Then fold the two mixes together to create a light, fluffy egg free mousse.

Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.

Water lightens the mousse

Cream contains about 80% water, so adds a significant amount of water to the mousse (as do eggs by the way). This water is necessary to lighten up the mousse and make it capable of holding onto that air. Just fat would make for a very heavy and dense dessert.

If they are over-whisked to stiff peaks it will be difficult to mix them evenly into the chocolate without deflating the mix, resulting in a flat, streaky mousse. Avoid graininess. If your recipe calls for sugar, try using icing sugar to prevent the final mousse from having any trace of the undissolved granules.

Gelatin: This classic option works effectively. Simply sprinkle some powdered gelatin (around 1/2 teaspoon for every 2 cups of mousse) onto the surface of the runny mousse. Let it sit for a few minutes to bloom, then gently fold it into the mixture. Refrigerate for at least 4 hours to set.