Dairy Free Chocolate Mousse

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Dairy Free Chocolate Mousse

Very indulgent dairy free chocolate mousse. Like a rich pot of chocolatey heaven.

This chocolate mousse is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

Dairy Free Chocolate Mousse

DF: Dairy Free

GF: Gluten Free

Recipe Tips

Dairy Free Chocolate Mousse

This is a very indulgent pudding (don’t look at the calorie count). The portion size is quite small but that’s because they are really rich – a lovely treat! They would also go perfectly with some sharp fresh raspberries to balance out the richness of the dark chocolate and olive oil.

This pudding is super easy to put together though! The main thing is whipping those egg whites up well, for this you ideally need to use a metal bowl (don’t ask me why haha) and this bowl needs to be clean, dry and with no greasy residue as this can prevent the eggs whipping up to stiff peaks.

Next, it’s important not to over mix the chocolate mixture into the egg whites as this can knock all of the bubbles out. To get that perfect balance use the figure of 8 technique to incorporate the two fully – you don’t want any blobs of egg white left in your mousse.

This mousse will need to be set in the fridge for at least 2 hours.

**NOTE: this recipe contains raw eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, elderly people or pregnant women. Pasteurised egg whites can be purchased.

Olive oil

Now, you maybe thinking olive oil in a mousse is a rather odd thing! However, I assure you it’s a well established recipe, and here is my take on it. Although I would never suggest you use anything other than olive oil for this recipe, as its unique richness and flavour are prefect for it. You wouldn’t put vegetable oil on your salad would you? But olive oil is a salad dressing in its own right. I remember visiting an olive oil mill in the mountains of the Andalusia region of Spain and really having my eyes opened to the intricacies of the oil and how they get that delicate flavour out of the olives.

Dark chocolate

It may be controversial, but I actually prefer using cheaper supermarket dark chocolate for this recipe (to tell you the truth I use it for most of my recipes). The cheaper dark chocolate is often sweeter which I think goes best with this recipe rather than the high cocoa solid percentage chocolate. I would use something around 70% cocoa solids so that there isn’t any of that bitterness with the high percentage chocolate. Be sure to make sure the chocolate is dairy free though if you need it to be.

Try The Recipe

This recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

Rebecca K.

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