Light Chocolate Mousse
photo by Chef floWer
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1⁄2 cup boiling water
- 2 teaspoons gelatin powder
- 1 1⁄2 tablespoons cocoa powder
- 4 eggs, separated
- 1⁄3 cup caster sugar (aka. superfine granulated sugar)
- 1 pinch cream of tartar
directions
- Combine water and the gelatine in a jug. Whisk with a fork until the gelatine has been dissolved.
- Stir the cocoa into the gelatine mix. Set aside to cool for 10 minutes.
- In a large mixer bowl, beat the egg whites and cream of tartar until soft-peaks form. Slowly add the sugar and beat until thick and glossy (beat between slow additions of sugar). With the mixer on high speed add the egg yolks (add one at a time).
- Slowly pour the gelatine mix into the egg mixture. Beat constantly until well combined.
- Pour mixture into 6 serving cups and refrigerate for 4 hours or until set.
- Dust with some extra cocoa to serve or use some chocolate shavings if desired.
Questions & Replies
Reviews
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Jan. 8, 2013<br/>FYI: There is such a thing as "in shell pasteurized eggs"! <br/>The brand many US supermarkets sell is "Davidson's" in shell pasteurized eggs. They are just perfect (and safe) for use in all uncooked (egg) recipes, like this mousse, home made ice creams and tiramisu recipes to name a few. There are many "cooked" chocolate mousse recipes posted on food. com for you to choose from if you prefer. :)
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This was easy to make and turned out exactly like a mousse. I made changes that made it creamier and LCHF: Substitute sugar for 8 pkts of Stevia (Krisda brand) OR 1/4 cup of Swerve (Erythritol), add 1 TBL melted coconut oil and 1/2 tsp pure vanilla extract (mix both with dissolved gelatin). <br/><br/>BTW for those who are unaware: 2 tsp gelatin = 1 env of Knox gelatin (4-env. box) and "pinch" = 1/8 tsp. Like other cooks said, mine too set up very quickly.
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Must say this makes 6 very generous and delivicious serves, I ended up with 4 serves which had 4 ladles of mix in them and 5 serves with 2 ladles of mix in them, 3 of the large serves were eaten up last night and I am going to try and unmould 3 of the small serves and have them with fruit salad as something different. Thank you **Jubes**, made for Make My Recipe - Reunion time.
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Tweaks
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This was easy to make and turned out exactly like a mousse. I made changes that made it creamier and LCHF: Substitute sugar for 8 pkts of Stevia (Krisda brand) OR 1/4 cup of Swerve (Erythritol), add 1 TBL melted coconut oil and 1/2 tsp pure vanilla extract (mix both with dissolved gelatin). <br/><br/>BTW for those who are unaware: 2 tsp gelatin = 1 env of Knox gelatin (4-env. box) and "pinch" = 1/8 tsp. Like other cooks said, mine too set up very quickly.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free