Eggless Chocolate Mousse
Recipe GLPR2766d5a01cf1c8
A silky, airy chocolate mousse made without eggs, created by folding whipped cream into melted chocolate. The light and fluffy texture comes from carefully incorporating whipped heavy cream, resulting in an elegant dessert that's naturally gluten-free and ready to enjoy in just 2 hours of chilling time.
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Ingredients
6 oz Semi-sweet chocolate
2 tablespoons Butter
2½ tablespoons Brewed coffee
1 cup Cold heavy whipping cream
½ teaspoon Pure vanilla extract
Directions
Set up a double boiler by placing a heatproof bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Add semi-sweet chocolate, butter, and brewed coffee to the bowl. Stir continuously and melt completely until the mixture is smooth and uniform.
Remove the chocolate mixture from the double boiler and set it aside to cool completely, about 15-20 minutes. While cooling, pour the cold heavy whipping cream into a separate bowl and whip using a hand mixer, stand mixer, or wire whisk until soft peaks form.
Add the pure vanilla extract to the whipped cream and whip gently just to combine, being careful not to overwhip. Measure out about ¼ cup of the whipped cream and transfer to a separate bowl; refrigerate this portion for garnishing.
Once the chocolate mixture has cooled completely, add one-third of the remaining whipped cream (about ½ cup) to it and fold in gently using a rubber spatula or whisk, taking care not to deflate the cream. Add the next third of the whipped cream and fold gently, then fold in the final third. The mixture should become light and airy.
Divide the mousse evenly between two serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours to allow the mousse to set properly.
Just before serving, top each portion with the reserved whipped cream, either piped decoratively or added as a dollop. Keep refrigerated until ready to serve.
