Light and bubbly chocolate mousse that is also rich and decadent. This Dairy-free and Paleo recipe is made using just dark chocolate, egg whites and honey.
A sweet mousse is a light and fluffy dessert, made by folding whipped egg whites into a liquid flavouring such as pureed fruit or melted chocolate, and then refrigerating until set. This results in a velvety texture full of tiny air bubbles, delivering an intense chocolate hit without the cloying richness of denser desserts like chocolate tort. The basic recipe contains only eggs, dark chocolate and a small quantity of sugar to temper the bitter cocoa flavour. However, variations proliferate, and the recipe is often adulterated by adding cream for extra lightness, or butter for extra richness. Personally, I find these additions unnecessary, as they serve to dilute rather than to enhance the lovely chocolate flavour.
You need to handle the chocolate carefully when melting, to ensure a velvety smooth consistency. If the temperature is too high then the chocolate will burn and split. If any water gets into the chocolate then it will ‘seize’ into a grainy lump. When chocolate is refined, the moisture content is removed to create what is essentially a dry product. If water is re-introduced to the molten ingredients it creates a paste, gluing the sugar and cocoa powder into clumps. The traditional method for melting chocolate involves breaking the chocolate into a bowl, and setting the bowl over a pan of simmering water. The base of the bowl should not touch the water to prevent scorching, while the diameter of the bowl should be wider than the pan to stop steam from escaping into the chocolate. If the chocolate does seize, then you can revive it by stirring in a teaspoon or so of melted coconut oil, until it becomes smooth and glossy again.
|Dairy-free Chocolate Mousse|