For Father’s Day I made my husband one of his favorite desserts, chocolate mousse. This gluten free chocolate mousse recipe is no different than a regular version accept for the use of gluten free chocolate. There are several ways you can make chocolate mousse: with heavy whipping cream, with egg yolks, and with egg yolks and butter, but I decided to go with egg yolks and separated egg whites. I allowed it to chill for about 6 hours and it wasn’t light enough for our taste buds, but 2 days later it was wonderful. And I’m sure it would have been lighter on the third day. Chilling for days is one of the keys to making this version lighter, and the use of egg whites is the other. I used semi-sweet chocolate morsels for the one in the photo, but natural dark chocolate is my favorite. And the photo represents only one day chilled. Enjoy.
A light and fluffy gluten free chocolate mousse.
- 4 oz. Nestle's semi-sweet or natural dark chocolate morsels (in between 1/2 and 2/3 cup)
- 4 eggs, separated
- 1 1/2 teaspoons agave nectar/syrup
- Add water to a small sauce pan; add heat-proof bowl; then add chocolate to the bowl; bring water to a boil and lower to a slow boil. Melt the chocolate and stir occasionally until you see about 12-20 chocolate morsels not fully melted. Remove the pan from the stove and stir until all are melted.
- Add melted chocolate to a large bowl; very quickly whisk in agave and egg yolks, one at the time; gently stir in half of the egg whites; add the other half in and fold in with a rubber spatula until you no longer see any streaks of chocolate. On this last step, you want to fold, not stir, to keep it light and fluffy.
- Pour mixture into individual martini glasses or small ramekins; chill overnight or up to 3 days. The longer it is chilled, the lighter and fluffy it becomes.