Classic recipe with eggs creating rich and fluffy chocolate mousse. This recipe contains no sugar and no cream and yet, it’s perfect for an indulgent dessert or an after dinner treat.
Why make this chocolate mousse
- It’s a classic version of chocolate mousse
- There is no sugar!
- It’s a budget friendly recipe (no cream!)
- It tastes like the most delicious chocolate ever!
Top tips for making this chocolate mousse
- Heat up your chocolate very gently
- Don’t forget the pinch of salt – it helps to bring all the flavours together
- Make sure that your egg whites are very stiffly whisked – it will make the chocolate mousse extra light and fluffy
- There is no sugar in this recipe, but if you want to make your chocolate mousse sweeter, swap the dark chocolate for milk or use 50% milk and 50% dark
- Don’t rush things and very slowly fold in the egg whites into the chocolate mixture
- Add a tablespoon of alcohol (rum, brandy or whisky) if you fancy making it into a special treat
- Serve as it is or with whipped cream, homemade vanilla ice-cream, raspberry coulis or fresh raspberries
More chocolate treats
- Chocolate & Peanut Butter Biscuits >>
- Chocolate Breakfast Pancakes >>
- Chocolate & Peanut Butter Ice Cream >>
Chocolate Mousse Recipe (no sugar, no cream)
Classical recipe with eggs creating rich and fluffy chocolate mousse. No sugar and no cream and yet, it's perfect for an indulgent dessert.
Ingredients
- 200 grams dark/plain chocolate
- 3 tablespoons water
- 25 grams butter if salted don't add more salt
- pinch of salt
- 4 eggs separated into whites & yolks
Instructions
- Take a medium size saucepan and add the water and chopped up or broken chocolate.
- Melt over low heat and stir until the chocolate melts into the water.
- Add a pinch of salt and carry on stiring.
- Take off the heat and add slowly the butter and let it to melt in.
- Add the egg yolks, one at the time, gently steering until they are blended in and the chocolate mixture is nice and glossy.
- In another bowl, whisk the egg whites until stiff.
- Add a table spoon of the chocolate mixture into the beaten eggs and whisk together.
- Gently incorporate the egg whites into the chocolate mixture by folding it carefully.
- Divide between 4 large ramekins (or glasses) or 6 smaller ones.
- Leave to chill in the fridge for about 2 hrs.
- Serve as it is or with whipped cream, raspberry coulis, fresh fruit or anything else you fancy.
Servings: 4 people
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