If you liked my Chocolate Lover’s Mousse recipe, you are in for a real treat. When I found out that there were healthier renditions I could use to make chocolate mousse while achieving the same consistency, I was elated. I have an irresistible weakness for chocolate and mousse is one of my favorite desserts. Aside for its creaminess and rich flavors, this chocolate mousse recipe does not require egg yolks nor additional creams or dessert whips. Instead, I used soy milk. You can use non-fat dairy milk as well. I also added a bit or orange zest as it will give this mousse a tangy flavor. I also used a bit of coffee and whiskey for some depth and richness. If you don’t like alcohol, you can leave the whiskey out. Some people like to also add walnuts to for that extra crunch but I didn’t. I’ve been using this recipe ever since I’ve learnt about it. This dessert is perfect for the health conscious (that doesn’t mean you should have 10 helpings in one day) and chocolate lovers like yours truly. And its really simple to make. Serve this chocolate mousse along with some fresh cut-up strawberries or cherries.
For this recipe, you will need:
- 5-6 egg whites at room temperature
- 1/4 teaspoon of cream of tartar
- 2 teaspoons of sugar
- 1 cup of soy or non-fat dairy milk
- 1 16 oz bag of semi or bittersweet chocolate chips
- 1 tablespoon of coffee dissolved in 2 tablespoons of boiling water
- 1 teaspoon of orange zest
- 1 teaspoon of whiskey (optional)
Place chocolate chips in a heat-proof bowl and set aside. Pour milk into a saucepan over medium-low heat. Remove from stove ones the sides start to bubble bubble (5-10 minutes). Be care as not to not allow the milk to boil. Pour milk into chocolate chips. Let them sit for a minute or 2 before whisking. Add some coffee,orange zest, and whiskey and mix till well combined. Set aside to cool. The chocolate mixture will thicken as it cools off. In the meantime, place egg whites in a standing mixture with the whisk attachment and beat. As its whipping the egg whites,add the cream of tartar and 1 teaspoon of sugar at a time. Beat till stiff peaks form. Fold in meringue with the chocolate mixture. Lay out 5 or 6 ramekins on a tray. Scoop in each mousse filling evenly. Cover with plastic wrap and chill for 6 hours to overnight in the refrigerator.
Yields 5-6 servings