Dairy Free Sugar Free Chocolate Mousse Recipes
DAIRY FREE SUGAR FREE CHOCOLATE MOUSSE
Make and share this Dairy Free Sugar Free Chocolate Mousse recipe from Food.com.
Provided by sglumich
Categories Dessert
Time 30m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut chocolate into slivers with a large knife. Place in a large bowl.
- Mix coconut milk, egg yolks, stevia, and salt in a saucepan. Heat over medium until steaming. Do not boil. Cook for 15 minutes until thickened.
- Pour milk mixture through fine meshed sieve to remove lumps into chocolate.
- Let mixture sit for five minutes.
- Stir chocolate and milk mixture slowly and constantly until fully mixed.
- Add vanilla and mix inches.
- Pour into container such as a bowl or individual cups.
- Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 183.4, Fat 19, SaturatedFat 14.3, Cholesterol 41.5, Sodium 48.1, Carbohydrate 5.9, Fiber 2.4, Sugar 0.2, Protein 3.4
NON-DAIRY CHOCOLATE MOUSSE
My mother has been making this incredibly easy mousse for years as a Passover dessert, but I like it year round! She makes chocolate cups, fills them with the mousse and tops them with berries - better than sponge cake any day in my book...
Provided by Kishka
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, cream the margarine.
- Add the sugar, vanilla and melted chocolate and beat until fluffy.
- Add the eggs and beat for 3 minutes until smooth and thick.
- Refrigerate until serving.
Nutrition Facts : Calories 376.9, Fat 24.4, SaturatedFat 9.5, Cholesterol 124, Sodium 185.5, Carbohydrate 39.5, Fiber 3.1, Sugar 33.7, Protein 6.8
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- Add the coconut milk to a small pot and put to boil. Once boiling, turn off the heat and set aside.
- Add the unsweetened baking chocolate, cocoa powder, erythritol and stevia powder to a powerful blender. I used my blendtec. Pulse for about 20 seconds to break the chocolate apart. You want it to just break apart enough so that you don't have huge chocolate parts left. When your chocolate is either all powder or the size of chocolate chips, it's fine.
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- Without shaking the can (13.5 ounce) of coconut milk, place in the refrigerator overnight. This will allow the cream to rise to the top of the can. When ready to make the mousse, remove the can from the refrigerator and flip it upside down. This will allow the watery coconut milk to easily be removed from the can. Open the can and discard or save the coconut water from the can for a smoothie. Scoop out the chilled coconut cream into a stand mixer bowl or medium bowl if using a hand mixer.
- Place the chocolate chips in a glass bowl and melt over a double boiler or in the microwave for 1 minute. Stir until smooth.
- Add the melted chocolate to the mixer with a pinch of salt and use the whisk attachment to blend the ingredients together until smooth. Taste and decide if you need to add a sweetener of choice. Enjoy immediately or place in serving glasses and refrigerate for 2-3 hours or overnight which will allow the mixture to set and thicken.
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