Mocha Mousse (Creamy and Gluten Free)
Creamy and gluten free, this dessert is the perfect light dessert to top off any meal.
Equipment
- 1 double boiler
- 1 hand mixer, stand mixer, or emulsion blender
Ingredients
- 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
Instructions
- 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.
