I am a lover of mousse. Out in the wild moose or the oh so creamy dessert, chocolate mousse or mocha mousse. All I need is a few bites of the later. Or to view the previous for a few minutes. They are both so majestic.
Seriously, mousse is at the top of my dessert list. If it’s offered on a menu and is gluten free, it’s certainly what I’m ordering! I love the texture and that it isn’t sickening sweet, and usually has heavy whipped cream on top.
This dessert may be a bit more challenging to make than a standard cake or cupcake, but it’s certainly worth the extra effort. Plus, once you have the steps down, it’s pretty straightforward.
A few things about mousse
There are a few things about mousse that you may already know.
- It can contain whipped eggs, whipped cream or both.
- The French method does not contain cream, only separately whipped eggs.
- You can heat the separated eggs if you can’t find pastuerized eggs for safely eating this dessert without consuming raw eggs.
- Mousse can easily be made gluten free. Check ingredients such as vanilla, chocolate, and any alcohol. These ingredients may contain additives that are not gluten free or may have cross-contamination.
- Chocolate mousse and mocha mousse are both delicious!
- You can use meringue powder in place of the egg whites.
Use pastuerized eggs for safety and ease
There are many desserts and drinks that contain raw eggs. Tiramisu and mousse are just a few of them. Caesar salad dressing and eggnog are another couple of our favorites that contain raw eggs.
Side note, I’ve found that pastuerized eggs are quite difficult to find. If you do find them, making desserts that contain uncooked eggs is so much easier.
Tiramisu and mousse are two of my all time favorite desserts. To be able to eat these desserts with raw eggs safely, I’ve found that separating the eggs, then heating the eggs as the recipe specifies, is an alternative to using pastuerized eggs.
Use meringue powder in place of the raw eggs whites
Using a meringue powder is another way to safely enjoy mousse without having to heat the egg whites before whipping them. You will still need to heat the egg yolks, but removing the former step will simplify the process.
Gluten Free Dark Chocolate Mousse is one recipe where I’ve substituted meringue powder for the egg whites. The mousse may taste slightly different using the meringue powder instead of egg whites though.
For a gluten free meringue powder, check out Chefmaster Deluxe Meringue Powder for Baking & Decorating, Certified Kosher Meringue Powder for Buttercream, Royal Icing, Meringue Toppings, Meringue Cookies, and more.
Mocha Mousse or Chocolate Mousse?
Many chocolate mousse recipes call for espresso or coffee in the recipe. In this recipe, the coffee flavor is just a more prominent. Great for the coffee lover. However, if someone detests coffee, this would not be the best mousse to make for them!
Mocha Mousse (Creamy and Gluten Free)
- 1 double boiler
- 1 hand mixer, stand mixer, or emulsion blender
- 3 lg egg yolks
- 1½ tbsp maple syrup, divided
- 2 tbsp fine sugar
- 8 ounces dark chocolate, gf
- 2 tbsp water
- 1 tbsp Nielsen Massey Coffee extract, gf or 2 tbsp espresso or strong coffee
- 2 tbsp rum, gf or 1 teaspoon rum extract, gf optional
- 3 lg egg whites, room temperature
- ½ teaspoon cream of tartar, gf
- 3 tbsp fine sugar, divided
- 1 cup heavy cream
- 1 tbsp sugar
- 1 teaspoon vanilla, gf
- Beat egg yolks, 1 tbsp maple syrup, and 2 tbsp sugar until thick and lemon colored.
- Whisk the egg whites and 2 tbsp sugar (if not using pasteurized eggs) over a double boiler, stirring often. The bowl should not be touching the simmering water underneath. Heat until 140-145 for 15 seconds.
- Remove from the burner and immediately pour the egg whites into a clean, cool bowl to cool. Stir often.
- Melt chocolate over a double boiler with coffee extract or espresso, rum, water, and 1/2 tbsp maple syrup. The bowl should not be touching the simmering water underneath. Add the egg yolk mixture and stir to combine.
- Heat the mixture over the double boiler to 145 degrees for 15-20 seconds (if not using pasteurized eggs.) Stir often. Set aside to cool.
- When the egg white mixture is cooled to just barely warm or lukewarm, beat the mixture with the cream of tartar using a stand mixer or hand mixer on medium low speed until fine bubbles form.
- Gradually dd 1 tbsp sugar and beat on medium or medium high speed until soft peaks form. Do not over whip. Fold into the chocolate mixture in thirds.
- In a clean and dry bowl, whip cream until lines begin to form. Add 1 tbsp sugar and vanilla and beat until soft and pillowy.
- Reserve 3/4 cup whipped cream to decorate the tops of mousse.
- Fold in remaining cream into the chocolate mixture being careful not to overfold. Spoon into ramekins or glassware. Add cream piped or scooped on top. Refrigerate for 3-4 hours covered before serving. Top with chopped nuts, berries or cherries, or chocolate shavings just prior to serving.