What happens when you combine chocolate, whipped cream and eggs? Chocolate mousse, of course! Sinfully indulgent, creamy and luxurious, it makes the perfect ending to any meal.
It’s so good that you might find yourself gobbling it all up at once without sharing. Even if you are lactose intolerant or eating dairy free, you can enjoy a delicious chocolate mousse; this one lives up to the “real deal.”
Mousse au Chocolat (Dairy free / Lactose Free)
- 200 g dark chocolate
- 250 ml lactose-free cream or soya whipping cream (Migros has a good selection)
- 3 eggs
- 40 g powdered sugar
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. Alternatively, I break the chocolate into a bowl and pour boiling water over it and let it sit for 5 minutes. I then throw 90% of the water away and mix the chocolate to a liquid.
Whip the cream till stiff and set aside in the fridge. Separate the eggs and beat the whites to stiff peaks. In a small bowl, mix the egg yolks with 2 Tbs. boiling water. Add the powdered sugar and whip the mixture with a small whisk.
Now stir the egg yolk mixture into the liquid chocolate and mix well. Next, gently fold in the whipped cream and then fold in the egg whites. Be gentle – you don’t want to whip the air out. Thoroughly mix it together and serve into individual portions, or pour the lot into a dessert dish. Refrigerate for three hours, and the mousse will be set and ready to serve.
Recipe and photo by Maria de Conceicao Wittwer
Maria is a mother of two and lives in the Baden region of Aargau. Besides looking after her tiny humans and working as a freelance copy editor and content creator, she is also pursuing her two passions, cooking and photography. Find her culinary creations over here @CurryOnCooking.ch on Instagram.