I’ve had a deep love for chocolate mousse for almost as long as I can remember. The silky and velvety texture, the rich creamy taste, the fluffy pillowness. It’s all heavenly! So, making another recipe for this egg free and gluten free Silky Dark Chocolate Mousse was on my list.
The recipe contains less processed sugars. Also, the dark chocolate shines in this wonderful dessert. With so few ingredients and ingredients I seem to usually have on hand, this dessert is a go to when I want a simple dessert recipe to make.
You can make it ahead of time, even up to a day ahead. I would always put freshly whipped cream on top before serving. However, you could also choose to just top with fresh berries for a yummy combination.
Okay, so it’s not a true chocolate mousse
This one forgoes the eggs. So purists may not enjoy it. However, lately I’ve had even more sensitivity to eggs, so for me it’s a necessity that I’ve made this recipe without eggs. But this Silky Dark Chocolate Mousse is so delicious and creamy, no one will miss the eggs (hopefully). It does contain a fair amount of cream, so there’s that!
What kind of dark chocolate should I use?
I love Guittard chocolate and their Extra Dark Chocolate Baking Chips are a wonderful choice in this recipe. They are gluten free as well if you or another in your family or friends is in need of a gluten free chocolate. Another option is to use their baking chocolate bars, like the Guittard, Bar Chocolate Baking Bittersweet, 2 Ounce, 3 Pack you can find on Amazon.
I also keep my pantry stocked with Trader Joe’s 72% Cacao Chocolate Chips, which are both gluten free and dairy free. Both of these chocolates I highly recommend. They melt well and have a nice dark chocolate taste.
A fancy and great tasting dessert that is ready in no time at all
An easy mousse to make, chill and enjoy! No fuss at all. You can make this Dark Chocolate Mousse Egg Free and Gluten Free orange flavored, raspberry flavored, or just plain dark chocolate.
For the raspberry version, I use Trader Joe’s Freeze Dried Raspberries, Unsweetened and Unsulfured. These are perfect because they don’t add any liquid to the mousse. They also work great for decorating cakes and desserts, adding to salads or salad dressings, too.
Substituting almond milk for some of the cream
Choose to substitute 1 cup of unsweetened and gluten free almond milk for 1 cup of the heavy cream. This will be the portion of cream that is added to the chocolate and honey and melted together.
You’ll have a slightly fat reduced version! Maybe also a little easier to digest and a lighter dessert. This tends to work well after a heavy meal.
The varied serving size
I tend to make these mousse desserts in small glassware or mini ball jars. If you do so the serving size will be much greater. Since there is a fair amount of cream and chocolate, you’ll be quite satisfied with a mini, especially if you add whipped cream and berries or nuts to the top. The small size is usually about 2 ounces, plus the whipped cream on top. So, make them as big as you like. Making 2 ounce size will yield twelve desserts, 4 ounces of mousse will yield 6 desserts.
~ Enjoy!
~Laura
Silky Dark Chocolate Mousse (Gluten Free and Egg Free)
Ingredients
- 11 ounces 70%- 80% dark chocolate pieces, chopped or chocolate chips, gf use 80% chocolate for a very dark chocolate mousse
- 2 cups heavy cream, divided or 1 cup of unsweetened gf almond milk, plus 1 cup heavy cream
- 6 tbsp honey pure maple syrup
- 1 teaspoon Molina Mexican Vanilla Reserva, gf
- ½ teaspoon vanilla
- 1 1/2 tbsp Grand Marinier, rum, brandy, gf or 1 tbsp espresso, optional
- 1 teaspoon orange zest or substitute 1 tbsp freeze dried raspberries, crumbled, plus ¼ teaspoon McCormick Schilling Raspberry Extract or other gluten free brand.
Whipped Cream to Top
- 1 cup heavy cream
- 1 tbsp honey or sugar
- ½ teaspoon Molina Mexican Vanilla Reserva, gf
- sweetened whipped cream or fresh berries to top optional
Instructions
- In a heavy saucepan, over very low heat, melt the chocolate with 1 cup of the cream (or 1 cup almond milk) and the honey. Stir until melted. Remove from the heat. Add the 1 teaspoon of vanilla. Add optional rum or brandy. Add the orange zest or the dried raspberries and raspberry extract for the raspberry variation and stir to combine. Set aside to cool.
- Once the chocolate is cool, whip 1 cup of the heavy cream until soft and pillowy. Fold into the chocolate in several additions. Spoon into glassware or ramekins. Add the whipped cream to the top. Refrigerate for 2-3 hours, or overnight.
Whipped Cream to Top
- Just prior to serving, whip the cream by hand with a whisk or using a hand mixer or a stand mixer until lines begin to appear. Add the 1 tbsp honey and ½ teaspoon vanilla and whip until very soft pillowy peaks form. Add berries or dehydrated orange slices, chopped pistachios or almonds to the top.
