This makes the richest and most decadent chocolate mousse you’ll ever have. It reminds me of what five-star restaurants serve. Don’t skimp on perfection. Use high-quality chocolate. Serve alone, top with whipped cream, or use as a filling for my upcoming Crunchy Gluten Free Chocolate Mousse Pie recipe.
This recipe is available to everyone.
This recipe is from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.
Decadent Gluten Free Chocolate Mousse
A velvety and rich gluten free chocolate mousse recipe. While the richness persists, it is light and airy with a satin finish.
- 1 cup heavy whipping cream
- 9.5 ounces gluten-free 70% cocoa bittersweet chocolate* (such as Scharffen Berger)
- 3 tablespoons unsalted butter
- 5 large pasteurized eggs, at room temperature, separated
- 4 Tablespoons granulated sugar, divided
- 2 Tablespoons water, divided
- 1 teaspoon gluten-free vanilla extract, almond extract, or liqueur
- In the bowl of your mixer, beat the cream until stiff peaks form. Refrigerate until ready to use.
- Melt the chocolate and butter in a heat-proof bowl over simmering water.
- Whisk together 5 egg yolks, 2 tablespoons sugar, and 1 tablespoon water in a heat-proof bowl. Cook over a pot of simmering water until they reach 148°F, whisking constantly. Remove from heat and whisk rapidly for at least 1 minute to allow steam to escape. Set aside.
- In the bowl of your mixer, add 5 egg whites and 2 tablespoons sugar. Whisk rapidly over a pot of simmering water until it reaches 148°F, whisking rapidly. Add 1 tablespoon water. Using your mixer, beat until stiff peaks form.
- Using a rubber/silicone spatula, fold the chocolate mixture into the egg yolk mixture.
- Fold half of the egg whites into the chocolate/egg yolk mixture until no streaks remain. Then fold in the other half. Temporarily place this mixture in the refrigerator.
- Fold in the chilled whipped cream. Distribute evenly into cups, bowls, or mini or whole pie shells. Refrigerate until set and thoroughly chilled, at least 4 hours.
*You can easily add additional chocolate. I used 10 ounces because I had a tiny bit left over from another recipe. However, the more chocolate you use, the heavier the mousse becomes. You can also use other varieties of chocolate such as German chocolate, dark chocolate, with each varying in levels of sweetness.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.
Copyrighted 2015 – 2016 Wilkins Publishers LLC and Carla Spacher. All rights reserved.