Chocolate craving? I get them every night around 8pm. As much as I will myself to crave grapes or carrot sticks instead, the chocolate continues to haunt me. During one of my recent moments of weakness, I decided to look to Google to expand my soy-free chocolate options. I stumbled upon Bobby Flay’s dark chocolate mousse.
Unfortunately, dairy free whipping cream is hard to come by. So, I’ve adapted this recipe to meet the needs of us soy-free eaters. But, if you’re dairy free, plan on tossing back some Lactaid pills!
1 bag of soy-free, dairy-free chocolate
14 ounces of whipping cream (Flay calls for heavy cream, the whipping cream creates a lighter fluff- personal preference)
3 large egg whites
2 tbsp of sugar
A mix of berries. I prefer raspberries and blueberries.
Melt the chocolate. I do this by heating water in a small sauce pan. I then put the chocolate in a glass bowl and rest the bowl atop the sauce pan. Heat gradually until the chocolate melts. Don’t try to melt the chocolate directly in a saucepan. Been there- it will burn.
In a medium bowl, whisk the whipping cream until it forms standing peaks. Set aside.
In a separate medium bowl, whisk the egg whites until they form standing peaks. Slowly sprinkle in the sugar while whisking until the eggs are firm.
Fold the melted chocolate into the egg & sugar mixture. Stir gently. Fold the whipped cream into the mixture. Stir slowly until everything is integrated.
Cover the bowl and refrigerate for at least an hour.
When you’re ready to indulge, toss the mousse in something pretty and top with berries!