Dairy Free Chocolate Mousse

Dairy Free Chocolate Mousse, Quirky CookingDairy Free Chocolate Mousse, Quirky Cooking
Yippee!!! I found a recipe for dairy free chocolate mousse that tastes like the real thing – light and airy and creamy and chocolatey! It’s so quick and easy and very addictive! I found the original recipe on taste.com (and I think they got it from Super Food Ideas magazine). I converted it to a Thermomix recipe, changed the castor sugar to honey, added more cocoa, and broke out into spontaneous rejoicing at eleven o’clock last night when I tasted it!!! (Probably shouldn’t be eating rich chocolate desserts at eleven o’clock at night, but it was for a good cause, don’t you think?) Thank you taste.com – I am pathetically grateful!

By the way, make sure you use a good quality, organic gelatin like this one!

Note: You can find dutch processed cocoa powder for this recipe in my online store here!

Dairy Free Chocolate Mousse
Serves 4
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Ingredients
  1. 1/2 cup boiling water
  2. 2 teaspoons powdered gelatine
  3. 2 rounded Tblspns raw cacao powder (or Dutch cocoa powder)
  4. 50g honey
  5. 4 room temperature eggs, separated
  6. 1/2 tsp lemon juice
Instructions
  1. Measure boiling water and powdered gelatin into a small measuring jug and whisk with fork until completely combined.
  2. Add cacao powder and whisk in well until dissolved. This mixture needs to reach room temperature - you can put it in the fridge for a little while if you're in a hurry.
  3. Weigh honey into a cup and set aside.
  4. Separate eggs, setting egg yolks aside.
  5. Place egg whites in Thermomix bowl and add lemon juice (to stabilize the egg whites). Insert butterfly attachment and mix 3-4 mins/speed 4, or until stiff.
  6. With blades still spinning on speed 4, slowly drizzle in honey, then add egg yolks slowly, one at a time. Pause mixing.
  7. Check temperature of gelatine/cocoa mixture to make sure it's the same temperature as the egg white mixture. If so, begin mixing again at speed 4, and slowly drizzle cocoa mixture into bowl in a thin stream, until well combined.
  8. Pour mixture into six small serving cups (or a large bowl) and refrigerate for four hours, or until set and chilled. Or if you're impatient like me, pop them in the freezer for half an hour! 😉
  9. Dust with some cocoa and serve.
Notes
  1. Store any leftovers in the fridge for up to 3 days.
Quirky Cooking https://quirkycooking.com.au/
YUMMY!!!

By the way, this recipe can easily be doubled to make 12 servings at a time – a good idea, since they’ll disappear quickly!

58 thoughts on “Dairy Free Chocolate Mousse

  1. Iwa Brown says:

    Jo, we made this recipe this arvo but the eggwhite didn’t aerate much…. i tried setting the temperature to 37 degrees and that didn’t make much difference… does the bowl need to be cleaned prior to putting in eggwhites? Mine still had a little rapadura from grinding it in the previous step…

  2. Jo Whitton says:

    Hi Iwa, I don’t usually clean out the rapadura – it whips up well, but once you put in the egg yolks & chocolate it becomes runny. Did it set okay? I think I need to do a video for this one. 🙂

  3. Iwa Brown says:

    Jo, it set beautifully 🙂 And the blueberry dirt (which we made with dried blueberries, Aldi Just Organic Dark chocolate and hazelnuts cos i can’t have almonds) made it even nicer!

  4. Nicki says:

    Made this today – LOVED it! I am not dairy free but prefer this recipe to some of the heavier, creamy versions I’ve tried. Thanks so much for posting 🙂

  5. Jeanette Gegg says:

    Hi Jo. I love this. I made it last night in practice for our DF friend coming over for tea next week. My hubby and myself had to restrain ourself from having to go back to the fridge and eating the other bowls.

  6. Michelle says:

    Hi Jo,
    I just tried making this recipe and it was a major fail. I tried it twice, and each time I started adding the sugar (I was using organic panela) it turned the egg whites into liquid. The second time I beat the whites longer in case that was the problem, but it still happened. Do you have any idea why this is happening? I was really looking forward to trying this recipe 🙁

  7. Jo Whitton says:

    Hi Michelle, don’t panic! The egg whites do go runny once you add the rapadura/panela – it’s okay! Just keep going – when it sets it’s all bubbly, and tastes great! Keep going 🙂
    Jo

  8. Michelle says:

    Thank you so much Jo, I really appreciate it! Will have to try a third time as I threw it out each time as it didn’t look like it would set… oops. Thanks again 🙂

  9. Anonymous says:

    Gelatine? So it’s not for vegetarians (how come I was under the impression, from your recipes, that you’re even vegan?)
    I still haven’t learned to use agar-agar. Maybe this is the time to try…

    Irene

  10. Jules says:

    Yes I would love a video! I just tried this and the whites went completely runny when I added the sugar. Consequently the volume was reduced greatly and it ended up making about 2 serves. I will try next time to add sugar more slowly. Hubby mae this yesterday though (for xmas day) and I must say it was a fantastic hit and very, VERY yummy!!! His didn’t go as runny as mine when he added the sugar…

  11. Anonymous says:

    Hi Jo, tried to make this three times yesterday, as soon as i add the sugar it goes really thin and runny, can you tell me what i am doing wrong? also used agar agar to set it and am still trying to get those quantities right. Thanks so much for your blog, it is very inspiring. Regards, Karen

  12. LoRe says:

    I made this yesterday but doubled the amount of cocoa and once setled i whisk it and ended up with a sort of chocolate whipped cream to put over my flourless almond and orange cake…. it was amazing, thanks!!!

  13. Shelley W says:

    My French friend (this is her family mousse recipe) just whips some egg whites to stiff peaks and melts some dark chocolate and folds them together, then chills- yum. I freeze it, yum too. A good way of using up left over egg whites. I usually just squash up with my hand some organic frozen rasberries when they are still in the bag and half melted and tip them over, and- sorry Jo-, serve with icecream I have made with the egg yolks, raw cream and honey whipped up together.

  14. Jules says:

    Jo, save me! I just tried making this again and it failed again!!! It really deflated when I added the chocolate mixture and the end volume didn’t even reach the top of the blades. The mix was at room temperate. 🙁 I just don’t have the magic touch when it comes to cooking! Video!?!?

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    • QuirkyJo says:

      Make sure the bowl is very clean with no oil residue.. a tiny speck of yolk will prevent peaking , sp4 with butterfly whisk attached.

    • QuirkyJo says:

      Hi Debra, No eggs are NOT classified as dairy. Dairy is a product of the mammary gland of mammals. Basically, it refers to milk and anything made from milk, like cheese, butter and yogurt. And eggs are not made from milk. They don’t even come from a milk-producing animal. – so this is fine for people who do not eat dairy. 🙂 I do have a Vegan Choc Mousse though which is egg and dairy free 🙂

    • Jane says:

      Debra, maybe you are thinking of Cadbury dairy milk chocolate eggs- the recipe calls for chicken eggs! ??

  16. Anna says:

    Apologies if this is a silly question, but do you take the butterfly out after doing the egg whites? Or leave it in until the end?
    Thank you ☺️

  17. Amy says:

    Ho Jo
    I started making this yesterday but didn’t have time to finish so my gelatin mix has been sitting in the fridge over night and is now quite firm. Is it still ok to use? Can I heat it in the microwave to make t a liquid again or will this ruin the end result?

    • QuirkyJo says:

      Sorry I missed your comment! I would just warm it gently to room temp, then go ahead and finish the recipe. 🙂

  18. Emma says:

    Hi Jo – apologies if u have already answered this question (I had a quick scan above) – is there a non Thermo recipe equivalent? 😊 I love all of your work by the way 👍

  19. Clare Ellison says:

    Hi Jo.. I need to find sugar and honey free treats for my duaghter – she always makes us delicious desserts and then has to sit and watch us enjoy them! She has maple syrup, and minimal coconut sugar., but no refined or cane sugar products. Can I sub these for the honey – and what ratio?? Thank you so much – you are a total inspiration!

  20. Michelle says:

    Hi Jo, just come upon this recipe and note lots of comments re sugar but looking at the recipe I’m thinking you have now replaced with honey?

  21. Jenny says:

    Made this today and we all loved it. I served it up with berries and added a little dribble of maple syrup (we all have a sweet tooth!) I can’t believe how light the mousse is. The best thing about it is the kids don’t know there are another 2 dishes in the fridge with leftovers….

  22. Jaquie says:

    Hi Jo I have a salicylate intolerance so can’t have the lemon juice. Any ideas on substitutes? Thanks!

  23. Erika says:

    Hi Jo, I don’t have a thermomix but would love to try this recipe. How would I go about making this recipe?

  24. Karina says:

    I made this today. So easy and and oh my goodness…sooooo yummy. Thank you. I haven’t had mousse for many many years due to not being able to find a good tasting dairy free one.

  25. Ingrid says:

    I made this the other day and it’s delicious. However, I didn’t get it to be quite as light and airy/ bubbly as I would have liked. It was silky smooth instead. Do you think that would be due to over-beating or under-beating?

    • Quirky Cooking Team says:

      Hi Ingrid. The key in getting it very nice and airy is to drizzle your chocolate mixture in very slowly. Just as you do when pouring olive oil when making fresh mayonnaise.This should result in that light,fluffy texture. Hope this helps.

  26. Elizabeth says:

    Made this as a quadruple batch in a KitchenAid. Turned out beautifully, even though I barely had enough room in my mixing bowl. 😁 I definitely will be using this recipe frequently for our weekend dessert, and as cake filling.

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