Chocolate Mousse – the DAIRY-FREE Way

Chocolate Mousse is, and will always be, an enduring favourite in our family home. So much so, that we now we forgo the small and dainty servings, and serve it in a salad bowl or two. Here are two recipes, the more traditional family favourite and also a DAIRY-FREE chocolate mousse alternative, which is equally as good!

Serves: 6-8
Cooking Time: Approximately half an hour preparation, and at least 5 hours in the fridge (or until firm)


+ 170 g good-quality dark chocolate, broken into small pieces
+ 170 g unsalted butter
+ 3 tablespoons good-quality instant coffee granules, mixed with 2 tablespoons hot water
+ 4 free-range eggs, separated
+ 2/3 cup (150 g) caster sugar, plus 1 tablespoon extra
+ 2 tablespoons whiskey (or dark rum) *
+ Pinch fine salt
+ Whipped cream, to serve *
* Optional


Bring a medium-sized saucepan of water to a gentle simmer and melt the chocolate, butter and coffee in a heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Carefully remove the bowl from the heat and set aside. Keep the saucepan of water simmering away.

Place a few handfuls of ice in a large bowl and half-fill with water. Set aside nearby.

Sit a heatproof bowl that will fit into the bowl of ice over the saucepan of simmering water and add the four egg yolks, caster sugar, whiskey (or rum) and 1 tablespoon cold water. Using a balloon whisk or hand-held electric beaters, whisk for about 3 minutes until the mixture thickens, becomes paler and has a similar consistency to that of runny mayonnaise. Remove the bowl from the heat and place it in the bowl of iced water. Continue to whisk for a further few minutes until the mixture thickens and cools slightly, being careful that no water accidently gets into the mixture. Add the chocolate mixture to the beaten eggs and stir to combine.

Whisk the egg whites with a pinch of salt until just stiff and frothy. Add the extra tablespoon of caster sugar and beat again until just glossy.

Using a large mixing spoon, add one spoonful of egg whites to the chocolate mix and fold it in gently. Gradually fold in the remaining egg whites, taking care not to over-mix.

Transfer the mousse to a jug, then pour into individual serving jars or glasses. Place in the fridge and chill for 3–4 hours before serving. Serve topped with a thick layer of whipped cream.

Original recipe sourced from What Katie Ate.

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