Dairy Free Classic French Chocolate Mousse

Total time2 hr 35 min

Prep time25 min

Cook time10 min

Dairy Free Classic French Chocolate Mousse

Deep, glossy dark chocolate melts into a rich base, then gets folded with egg yolks, a touch of vanilla, and a pinch of salt until silky and thick. Whipped egg whites are folded in with a light hand, building that signature airy, cloud-like texture French mousse is famous for. Once portioned into glasses and chilled, it sets into a firm yet delicate texture that gives way to a spoonful of pure chocolate intensity. It's an elegant make-ahead dessert, perfect for dinner parties since it holds beautifully in the fridge for up to a day. Finish it simply with a few chocolate shavings for a bit of crunch against the silky mousse. This one is a genuinely solid pick for a dairy free dessert table, no fuss required.

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Ingredients

6 servings

6 oz dark chocolate (70% cacao), finely chopped
Enjoy Life Dark Chocolate Bar - Low FODMAP Certified Guittard Dairy Free 63% Extra Dark Chocolate Chips, 11.5 Oz Pascha Organic 85% Bitter Sweet Dark Chocolate Chips Divine Chocolate 70% Deliciously Rich Dark Chocolate, 3 oz Pascha Organic Dark Chocolate Chips 55% Cacao Semi Sweet
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Chef's tip
If possible, pick a bar that's close to 70% cacao. A higher cacao percentage is more bitter and less sweet.
3 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 pasteurized egg yolks
3 tbsp granulated sugar, divided
1 tsp pure vanilla extract
1 pinch fine salt
6 pasteurized egg whites

For serving

½ cup heavy cream, cold (optional)
Omit this
This ingredient likely doesn’t work for the diet.
dark chocolate shavings (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Set a heatproof bowl over a medium saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Add the chopped chocolate and butter and stir occasionally until fully melted and smooth, about 5 minutes. Remove the bowl from the heat and let cool for 5 minutes.
2
Whisk the pasteurized egg yolks, 2 tablespoons of the sugar, the vanilla extract, and the salt into the warm chocolate mixture until the mixture is glossy and slightly thickened, about 1 minute. Set aside.

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