Have you just made my Dairy-free Crème Brûlée and don’t know what to do with the 6 egg whites? Look no further than this dairy-free chocolate mousse.
I had never made chocolate mousse with egg whites before and thought this was as good a time than any!
Whipping up egg whites and adding it into the mousse is a great way to make it light and airy. You have to be careful not to over-whisk the eggs, and adding a splash of lemon juice creates stability to them.
This recipe is so easy to make and takes less than 20 minutes to prepare. Once they have had a couple of hours to set, these are good to go!
Dairy-free Chocolate Mousse
- 170 g Dark Chocolate
- 6 Egg Whites
- 1/4 tsp Lemon Juice
- 40 g Caster Sugar
- Melt the chocolate in a heatproof bowl over a pan of boiling water.
- Whisk the egg whites and lemon juice in a separate bowl, until they form soft peaks.
- Add in the sugar, whisking until firm peaks are formed when the whisk is removed. It is important you do not whisk beyond this stage as the eggs will start to collapse and separate.
- Once the chocolate has melted, remove from the heat and leave to cool for a few minutes.
- Whisk about a 1/3 of the egg whites into the chocolate, making sure you whisk quickly to combine them. if you whisk too slowly, the cold temperature of the eggs can make the chocolate harden.
- Fold in the remaining egg whites using a spatula, until the mixture is combined. Don't mix any further to ensure no air is knocked out of the mousse.
- Spoon the mixture into 4 glasses and set in the fridge for about 2-3 hours.
- Once chilled, grate a little chocolate over the top for serving.
Why not try this Dairy-free Crème Brûlée recipe to use up the spare egg yolks leftover from this recipe!
Let me know what you think of this dairy-free chocolate mousse!