Kim loves chocolate (as do I) and I often bake goodies for him that I can’t enjoy because they have gluten. My original chocolate mousse recipe uses raw eggs. As a health precaution, I choose not to eat anything that can be potentially dangerous. This mousse recipe is gluten, soy, and egg free, so, I can have some too! And did I say how delicious it is?
I hope you enjoy this chocolate mousse as much as we do. Happy Valentine’s Day!
Simple Chocolate Mousse
(yield 2 servings)
3 TBS milk
1 TBS sugar
Pinch of salt
½ cup semisweet or bittersweet chocolate mini chips
1 TBS coconut oil
1 TBS coffee liqueur
1 tsp vanilla extract
½ cup heavy cream
- In a microwave safe large measuring cup, combine milk, sugar, and salt.
- Microwave on high for 30 seconds. Stir. Microwave another 15 seconds or until the milk begins to boil.
- Stir chocolate chips into hot milk. Stir until totally melted.
- Add coconut oil, coffee liqueur and vanilla, stir to combine. Cool at room temperature for about 10 minutes.
- In a bowl or measuring cup, whip the cream to medium-soft peaks – it should hold its shape but not too stiff.
- Fold 1/3 of the whipped cream into the cooled chocolate, then add remaining whipped cream. Try not to over mix. Fold just enough to combine with no white streaks.
- Pour/spoon into serving dishes and refrigerate for a minimum of 1 hour.