Eggless Chocolate Mousse Recipe

Chop Chocolate

1. Finely chop chocolate or process in a food processor.
2. If chopping, then use a sturdy chef’s knife to finely chop to small chocolate chunks or a semi-coarse ground texture.
3. Keep in mind that if the chocolate pieces are uneven the melting will be uneven and can lead to the mixture being seized.
4. You want all the chocolate pieces to melt almost at the same time. Moreover finely chopped chocolate will melt faster than large chunks.

Making Ganache

1. Take chopped chocolate, butter, salt, coffee and cream in a bowl. Make sure that all the ingredients are at room temperature.
2. Heat ½ cup water in a small saucepan or pot.
3. Let the water come to a light boil.
4. Remove pan from the stovetop and place on the counter. Place the bowl on top of the pan.
5. With a spatula begin mixing the ingredients. The chocolate will melt with the steam touching the bowl. Continue to mix until all the chocolate is melted and the mixture is even. Take care that the hot water does not touch the bowl or is very close to the bowl.
6. Let the ganache cool completely at room temperature.

Whipping Cream

1. Take the cream, sugar and vanilla in a bowl.
2. With an electric blender, whip until you see soft peaks. Whip on medium high to high speed. You can also use a stand mixer with the whisk attachment to whip the cream.

Making Chocolate Mousse

1. Add ⅓ portion of the prepare and cooled chocolate ganache.
2. Whip at a low or medium-low speed until the chocolate is mixed evenly - up to 30 seconds to 1 minute.
3. Add the remaining ganache and whip again on a low to medium low speed for about a minute or until the mixture is smooth and even. You can also use cut and fold technique but it takes more time and more elbow work.
4. Spoon mousse in shot glasses or small bowls. Cover with lid or seal with a foil. Refrigerate for 4 hours or overnight.
5. Garnish with your favorite edible toppings like fresh or frozen berries, chocolate shavings, dollop of whipped cream or a few mint sprigs. Serve the chocolate mousse cold as a dessert.