Light Chocolate Mousse

Light Chocolate Mousse created by Chef floWer

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

Ready In:
20mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Jubes
Contributor
@Jubes
Contributor
"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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  1. Amber L.
    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. kscb9567
    what are the WW points?
  3. Marg (CaymanDesigns)
    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!
  4. kat1567
    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?
  5. SuzyQ in Oshawa
    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.
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