Before my egg allergy developed I had this terrific recipe for chocolate mousse. My kids loved it. My husband and I loved it. But, you guessed it, it contained raw eggs. I’ve spent a lot of time searching the web for an egg-free chocolate mousse that is both gluten-free and egg-free. Some recipes just contain chocolate and cream. You heat the cream, add the chocolate and mix until the chocolate is melted and then put it in the fridge and hey presto, chocolate mousse. The problem for me is that this is a chocolate ganache, the sort of thing I’d use to ice a mud cake. What I wanted was a soft, fluffy chocolate mousse. Other recipes use marshmallow instead of egg to hold it all together. I tried one of these and the texture was fine but the sweetness and taste of the marshmallow was just overwhelming. I’ve seen other recipes which use avocado. It sounds weird, although apparently it tastes okay. In the end I just had to develop my own recipe which uses neither avocado, marshmallow or eggs.
100 grams cooking chocolate (approx. 3.4 ounces). I prefer milk chocolate but use dark if you prefer.
1 metric cup whipping cream (Make sure it doesn’t contain gluten in the thickener by way of wheat starch.)
1 tablespoon cocoa powder
1 tablespoon icing mixture (I think this is called ‘powdered sugar’ in other countries. Again, check it has corn starch, not wheat starch, or just use the pure icing sugar.)
3 tablespoons warm water
1 teaspoon gelatin (unflavoured)
Sprinkle the gelatin over the warm water and allow to soften.
Melt the chocolate over a bowl of hot water and leave aside to cool.
Whip the cream until it is stiff then mix in the cocoa and icing mixture.
Fold in the gelatin and melted chocolate. (I have to admit I did mix with the beaters very quickly here to make sure it was all mixed. Just be careful not to overdo it as you lose all of the air in the cream.)
Refrigerate until set. I found that it set in about 1 hour.
This recipe made two of the bowls in the picture above. I was trying a small amount to see if it worked. In future I’ll probably double or triple this recipe for my family of six.
The texture was great. Not too sweet. Thumbs up all round.