Eggs. Dairy Free Chocolate. Salt. That’s it. 3 ingredient chocolate mousse is easy and from the start of making to the popping in the fridge to set, you’re looking at 10 minutes. It’s an uber rich, indulgent recipe that is packed with protein, antioxidants, vitamins and healthy fats. If you’re going to have a delicious big treat on the weekend, why not make it work for you?
Note: This recipe does include raw egg whites, in the traditional french style. I use pasture raised, organic fed eggs for peace of mind. If it’s not your thing, that’s fine. Plenty of other chocolate in the world. Refrain from eating this mousse when pregnant.
3 Ingredient Chocolate Mousse Recipe
- 8 eggs
- 280 g dark chocolate I use a mix of 70% and 85% to reduce sugar and I use Cocolo, Green & Blacks or Alter Eco which are all dairy free chocolates available on Organics on a budget. Do what you prefer
- 1 pinch salt
- 1 tbsp honey if you feel the need for a little added sweetness and 1 tsp vanilla bean powder / scraped vanilla bean
Set up a saucepan on the stove on low temperature with a couple of inches water in it and a big bowl sat over the top that's bigger than the saucepan (key when doing a 'double boiler' method)
Separate the 8 eggs and put the whites into a big, deep bowl - a separate one to the double boiler set up to melt the chocolate. Keep the yolks in a cup, as they'll be poured into the melted chocolate in a couple of steps.
Break the 280g of chocolate up into the bowl that's on top of the saucepan and let it start to melt.
Whip the egg whites with the salt with electric beaters or in a kitchenaid mixer on medium / high until stiff peaks form. Leave for a minute.
Add the egg yolks to the melted chocolate bit by bit over a couple of minutes and whisk into a thick, curdly looking blob. It will look failed and that's ok, trust me.
Then, add 1/4 of the fluffy egg white into the yolk / chocolate mix.
Then add whole chocolate mix into eggwhites and whisk until just combined. Add vanilla bean powder / bean scraped out at this stage, if using.
Pop into a big serving bowl or little individual ramekins and set in fridge minimum 2 hours.
Hazelnut praline – The perfect thing to serve on top as people serve themselves!
Hazelnut Praline Recipe
- 1 cup hazelnuts, roasted in oven on 180 for 15 minutes
- 125 ml rice malt syrup
- 40 g salted butter (or add 2 pinches of salt if unsalted) – use coconut oil or ghee for lactose free.
- 2 pinches sea salt and / or 1 teaspoon vanilla bean powder optional but awesome. must be the powder as it will need to be dry. available easily online with a quick google
Have a sheet of parchment ready, for a quick turn out of the toffee and hazelnuts.
Melt your butter in a medium heat cast iron or stainless steel frying pan. Still using teflon? Read here as to why you might want to rethink it.
Add your rice syrup and stir them together until combined and bubbling.
Let the rice syrup and butter bubble away slowly together for 7-8 minutes or thereabouts depending of course on your stove heat and pan thickness. Basically, as soon as you detect a change to a deeper golden colour of the bubbling, toss the roasted hazelnuts into the caramel, coat them, and then pour it all onto the baking sheet pronto.
Leave on a baking sheet to harden. Rough chop the praline into smaller chunks that people can pick up a handful of and sprinkle over their mousse and enjoy.
And that’s it. 3 ingredient mousse and 3 ingredient praline. It’s not for everyday but for special weekend family night dessert? It totally ht the spot as far as my family was concerned – except for my son, who said ‘mum I’m so sorry, but it’s not my favourite. I really like your chocolate custard though’. Bless!
I hope you enjoy. Feel free to tag me on instagram when you make it @lowtoxlife
Love chocolate for those times you treat yourself? Try my chocolate pudding with gooey bits or my dairy free chocolate custard or use my chocolate icing recipe as an egg free chocolate mousse by just whipping really well for a good minute
Real Food. Happy Bodies,