Nondairy, Gluten Free, Vegan Chocolate Mousse–perfect for Valentine’s Day!
My husband sent me a link from the New York Times for a non dairy chocolate mousse. He thought it would be a great recipe for my son–and me–and my husband–who can’t eat dairy. When I checked the recipe out, I couldn’t believe how simple it was and I had to immediately try it. It was a ONE INGREDIENT vegan chocolate mousse! I’m not kidding! Not only is it amazingly simple to make, but it is incredibly rich and decadent.
The ONE ingredient is chocolate. The New York Times recommends “good” bittersweet chocolate, so my first try was with high quality 70% cacao chocolate. For true chocolate lovers, use the best, high cacao chocolate that you can…
But I also wanted to experiment with my favorite Enjoy Life (dairy, nut and soy free) chocolate chips that I always have on hand. I’m happy to say that they worked equally as well! The mousse came out as smooth and creamy as the 70% cacao chocolate. I also have a feeling that my son might like this version a little more because the chocolate chips are sweetened slightly with evaporated cane juice. He loves his sweets…
Although the New York Times recipe says that you can refrigerate and eat for up to five days later (rewhipping later), I prefer to serve the mousse right after it is whipped. It’s still cool and really creamy–a perfect consistency to dip strawberries in–yum!
So for the vegan, non dairy, gluten free people in your life, please try this amazing recipe…Perfect for Valentine’s Day!
ONE INGREDIENT Vegan Chocolate Mousse
(adapted from the New York Times)
* 10 ounces semi sweet chocolate (above 70% cacao chocolate or Enjoy Life dairy free chips)
* 1 cup water
1) Prepare ice bath (see above–large bowl filled with ice and smaller bowl on top)
2) Combine water and chocolate in saucepan. (If your chocolate is in bars, roughly chop for easier melting)
3) Cook on medium low heat stirring constantly until all chocolate is melted and mixture is smooth.
4) Put chocolate mixture into small bowl of ice bath. Use “whisk” attachment on hand mixer, or whisk by hand for 5-7 minutes
5) Mixture will suddenly start to become thick and creamy–like whipped cream. (see above) Immediately take out of ice bath and spoon into small individual
dishes. This is really rich, so small (2-3 ounce ) portion is plenty!
6) Eat immediately or refrigerate for up to 5 days.
Linking to: Motivate me Monday, Mix it up Monday, Fat Tuesday, Cowgirl Up, Wordless Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Wheat Free Wednesday, Katherine’s Corner, Creative Juice, One Creative Weekend