Light Chocolate Mousse

"This is an all time favourite dessert. It will be gluten free if you use a gluten-free cocoa powder. Gluten and Guilt Free! This recipe does have uncooked eggs-not recommended for pregnant women or the aged"
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Kiwi Kathy photo by Kiwi Kathy
Ready In:
20mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Combine water and the gelatine in a jug. Whisk with a fork until the gelatine has been dissolved.
  • Stir the cocoa into the gelatine mix. Set aside to cool for 10 minutes.
  • In a large mixer bowl, beat the egg whites and cream of tartar until soft-peaks form. Slowly add the sugar and beat until thick and glossy (beat between slow additions of sugar). With the mixer on high speed add the egg yolks (add one at a time).
  • Slowly pour the gelatine mix into the egg mixture. Beat constantly until well combined.
  • Pour mixture into 6 serving cups and refrigerate for 4 hours or until set.
  • Dust with some extra cocoa to serve or use some chocolate shavings if desired.

Questions & Replies

  1. I love this recipe! I replace the sugar with erythritol which lowers the calorie count even more. I’m wondering if I could add use banana instead of cocoa powder to make it a banana mousse? All the other banana mousse recipes I come across have cream and yoghurt
     
  2. what are the WW points?
     
  3. How on earth do you whisk something when it's in a "jug"? By definition, a jug has a narrow opening at the top. Did you mean a bowl or cup?
     
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Reviews

  1. Jan. 8, 2013<br/>FYI: There is such a thing as "in shell pasteurized eggs"! <br/>The brand many US supermarkets sell is "Davidson's" in shell pasteurized eggs. They are just perfect (and safe) for use in all uncooked (egg) recipes, like this mousse, home made ice creams and tiramisu recipes to name a few. There are many "cooked" chocolate mousse recipes posted on food. com for you to choose from if you prefer. :)
     
  2. This was easy to make and turned out exactly like a mousse. I made changes that made it creamier and LCHF: Substitute sugar for 8 pkts of Stevia (Krisda brand) OR 1/4 cup of Swerve (Erythritol), add 1 TBL melted coconut oil and 1/2 tsp pure vanilla extract (mix both with dissolved gelatin). <br/><br/>BTW for those who are unaware: 2 tsp gelatin = 1 env of Knox gelatin (4-env. box) and "pinch" = 1/8 tsp. Like other cooks said, mine too set up very quickly.
     
  3. The eggs aren't even cooked in this recipe. Salmonella anyone?
     
  4. Amazing, light dessert that everyone raved about. I used it as a compliment to Ice Wine Cabernet Franc. It went beautifully with this ruby port type dessert wine. This is going into the "make again" file. Rich and chocolatey without the guilt. Thanks!
     
  5. Must say this makes 6 very generous and delivicious serves, I ended up with 4 serves which had 4 ladles of mix in them and 5 serves with 2 ladles of mix in them, 3 of the large serves were eaten up last night and I am going to try and unmould 3 of the small serves and have them with fruit salad as something different. Thank you **Jubes**, made for Make My Recipe - Reunion time.
     
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Tweaks

  1. This was easy to make and turned out exactly like a mousse. I made changes that made it creamier and LCHF: Substitute sugar for 8 pkts of Stevia (Krisda brand) OR 1/4 cup of Swerve (Erythritol), add 1 TBL melted coconut oil and 1/2 tsp pure vanilla extract (mix both with dissolved gelatin). <br/><br/>BTW for those who are unaware: 2 tsp gelatin = 1 env of Knox gelatin (4-env. box) and "pinch" = 1/8 tsp. Like other cooks said, mine too set up very quickly.
     

RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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