Carrageenan Free Dairy Free Chocolate Mousse
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Learn more →Ingredients
4 servings
- 6 oz dairy free dark chocolate (70% cacao), finely chopped
- ½ cup full-fat coconut cream
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 4 pasteurized egg whites
- ¼ tsp cream of tartar
- 3 tbsp granulated sugar
For serving
- dairy free dark chocolate shavings (optional)
- fresh raspberries (optional)
Instructions
- 1
Combine the chopped dairy free dark chocolate, coconut cream, and coconut oil in a medium saucepan over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat, stir in the vanilla extract and salt, and let cool to room temperature, about 15 minutes — the mixture should feel barely warm to the touch, not hot.
- 2
In a large, clean mixing bowl, beat the pasteurized egg whites and cream of tartar with a hand mixer or stand mixer on medium speed until foamy, about 1 minute. Increase to high speed and gradually add the granulated sugar one tablespoon at a time, beating until stiff, glossy peaks form and the whites hold their shape when the beaters are lifted, about 3–4 minutes.
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