Easy Gluten-free Chocolate Mousse
This gluten-free chocolate mousse recipe uses only simple ingredients to make a light and decadent dessert any chocolate lover would enjoy!
Ingredients
- 1 Cup Chopped Chooclate of Choice Dark, semi-sweet or white chocolate.
- 2 Cups Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Extract
Instructions
- In a heat-proof bowl, warm ½ cup of heavy whipping cream.2 Cups Heavy Whipping Cream
- Add the chopped chocolate and vanilla, and stir it until the chocolate is fully melted and the ganache is smooth.1 Cup Chopped Chooclate of Choice, 1 Teaspoon Vanilla Extract
- Allow the ganache to chill while you make the whipped cream.
- In a separate bowl whip the heavy whipping cream and powdered sugar together until medium peaks have been formed.2 Cups Heavy Whipping Cream, 2 Tablespoons Powdered Sugar
- Start with a third of the whipped cream and gently fold the whipped cream into the ganache.
- Continue gently folding the whipped cream into the ganache until it is fully incorporated.
- Portion the chocolate mousse into serving dishes and let it chill until you are ready to serve.
Notes
Tips and tricks.
- Don't use "pre-whipped cream" to make chocolate mousse. You want to make sure you are using heavy whipping cream and bringing it to medium peaks to use in this mousse recipe for the best results.
- The chocolate - Do not overheat the cream and chocolate. You want it warm enough to melt the chocolate but not scalding. Let the chocolate cool to room temperature before adding in the whipped cream.
- The whipped cream - Cream whips best when cold (not freezing). Keep the cream in the fridge as long as possible. I tend to wait for my ganache to cool before I start whipping the cream to make sure everything is at the temperatures I want.
- Does your mousse have a sandy texture? The likely causes of sandy mousse are one of two things. Either your chocolate was not heated enough to be incorporated into the cream fully, or you whipped your cream too much. To avoid this, make sure that your chocolate ganache mixture is completely smooth before folding in the whipped cream. For the whipped cream, make sure that you are only whipping it until the medium peaks; you do not want to overwhip the cream.
- If your chocolate mousse is soft and not set up, it is likely you did not whip your heavy cream enough, or you overmixed the chocolate into the cream and deflated it. The easiest fix is to let the mousse chill, whip up another batch of whipped cream, and gently fold it in again.
Nutrition
Calories: 209kcal
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