Silky Dark Chocolate Mousse (Gluten Free and Egg Free)
Creamy and silky dark chocolate melts in your mouth as you enjoy this one. Make it orange flavored or raspberry flavored for another choice.
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.
