For years, chocolate mousse was off the menu in our home. My husband, Daniel, doesn’t eat cream or milk, which just about meant than until I needed to substitute tofu or coconut milk (been there, received’t
be again), that fluffy dessert was one thing I’d solely be consuming in eating places.
Then I occurred upon a recipe making its means across the Web that would not be easier. It was a chocolate mousse made out of simply chocolate frothed with water till billowing. No dairy. Simply good chocolate taste.
I attempted it, utilizing my easiest bittersweet 70 p.c, and it was good. I ate mine with whipped cream on prime, Daniel had his plain.
One thing essential to bear in mind right here is that since there are not any different elements to masks the chocolate, use a great one, ideally with a cacao content material of 66 to 72 p.c.
And by way of troubleshooting the recipe, if it doesn’t thicken after 5 minutes of whisking, cease there,
return the combination to the range and soften in an oz. extra chocolate. Then strive once more.
Lastly, in case you’re anxious about sore biceps on Valentine’s Day from all that whisking, you possibly can
both use a hand-held electrical mixer, or an immersion blender with a whisk attachment. Or make the mousse the day earlier than. It retains within the fridge for a number of days. The feel will get barely thicker, however a fast
refluff simply earlier than serving lightens it again up.