Chocolate Mousse (Gluten-Free)
This delicious chocolate mousse is lightened with whipped egg whites and slightly sweetened.Raw Egg Warning: Unfortunately there is no way to make this without using raw eggs. The raw egg whites give the best texture to chocolate mousse. Pasteurized egg whites do not work because they do not whip like raw egg whites. If you are pregnant, a child, older adult, and those with a weakened immune system are advised against eating raw eggs.
Ingredients
- 6 ounces dark chocolate
- 1/2 cup whole milk
- 1 large egg yolk
- 3 large egg white
- 3 tablespoons sugar
Instructions
- Place the finely chopped chocolate in a large bowl. Melt the chocolate in the microwave at 50% power for 30 seconds. Check if the chocolate is melted before microwaving for another 30 seconds. Once the chocolate is melted, set aside.
- In a small saucepan, bring the milk to a boil. Pour over the chocolate and whisk gently. Add the egg yolk and whisk gently until incorporated.
- Using a mixer with a whisk attachment or a hand blender, beat the egg white on medium until the soft peak stage. Add the sugar and continue beating on medium until the egg whites are at firm peaks and glossy.
- Place one-third of the egg whites in the bowl with the chocolate mixture. Using a whisk, beat until the egg whites and chocolate mixture are combined. Switching to a rubber spatula, add the remainder of the egg whites to the chocolate mixture. Gently fold the egg whites into the chocolate mixture. Thoroughly fold and combine until you don't see any streaks of egg white.
- Spoon the mousse into a large bowl or individual cups and place in the refrigerator for 1 hour to set.
- Serve and top with whipped cream or raspberries.
Notes
The dessert will stay good for 2 days in the refrigerator. However, it is best to serve right away.
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