Eggless Chocolate Mousse

 

Because the only eggless chocolate mousse recipe I saw online called for marshmallows instead, which are basically made of gelatin and…meringue = egg whites. Both of which are non vegetarian.

So, obviously, an alternative was required.

An actual eggless, and very simple recipe under the cut.

Serves 15, so be prepared to halve, or even quarter the recipe, if you’re making it for yourself (as I often do).

Eggless Chocolate Mousse

Ingredients:

  •  145 g Chocolate
  • 100 g Honey
  • 100 g Sugar
  • 250 g Butter
  • 165 g Cocoa powder
  • 600 ml Cream

If your sugar is granulated, or very coarse, you may need to grind it to a fine powder. Otherwise your mousse will have a crunchy texture which is a PAIN to get rid of, trust me.

Method:

  1. Melt the chocolate over a double boiler.
  2. Combine the molten chocolate with the honey and sugar, and mix well.
  3. In a separate bowl, whip the butter and cocoa powder until completely combined. Fold into the molten chocolate mixture.
  4. Fold in the cream until it is completely incorporated with the chocolate-cocoa butter mix.
  5. Serve in chilled bowls. Add a dollop of cream as garnish if you’d like.

And you’re done! A lighter, eggless version of my chocolate marquise.

———-

[mood| accomplished]
[music| Strangers: The Kinks]

SS Kuruganti has been writing nearly all her life, first starting out in fanfiction. Her first book, a paranormal thriller, will be published by Indireads.

She loves books, anime, cupcakes, chocolate, and talking about herself in the third person. If you want to talk, drop her a line, she also loves meeting new people.

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Comments
4 Responses to “Eggless Chocolate Mousse”
  1. Anonymous says:

    can we like mix the sugar in water and then dry the water and then will the sugar be all powdery powdery…
    just wondering…

  2. SSK says:

    I am hoping this is a prank comment, but in case it is not, I shall answer:

    Um, NO.

    You just place your sugar in the grinding part of your food processor (or mixie, as Indians say) and pulse till it becomes a fine powder – finer than salt.

  3. Anonymous says:

    well wat made you think it was a prank comment…?? I know the grinding method…!! Just wondering if there is a better way to do it… is all…

  4. SSK says:

    @Mous: wat made you think it was a prank comment.

    Because it's you who's asking, Bratty Borat.

    Anyway, to answer seriously, then – mixing water with sugar and trying to make it evaporate naturally will take FOREVER and not produce the result you want. Heating it to make it evaporate quicker will produce caramel. So, yes, only grinding works.

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