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Dark Chocolate Mousse
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Dark Chocolate Mousse is a no-bake and no-added sugar dessert. It’s each spoonful is pure bliss. It’s made using chocolate and water and then set in refrigerator.
September is a month of cakes and chocolates in our home as both V’s and my birthday fall within a week of each other.
V has been gymming regularly for past few weeks. Also he has slowly started moving away from too heavy or too indulgent food slowly over last couple of years. From Bread to Cakes, I try to bake them with less refined flour.
This year I decided to do away with a cake and make a no-bake quick dessert. But since our kids are most fond of chocolate based desserts, I chose this Chocolate Mousse from Deeba. I skipped sugar as V was adamant to not have a single grain of sweet poison.
V kept telling me to make only smallest of helping for him, so I chilled these in various size of tumblers, glasses, shot-glasses to indulge everyone’s whim.
It is delicious, rich and every bit as divine as promised.
V found this enough sweet to mock it being called sugar-free, so you can safely skip the sugar and if you prefer lesser sweet, then go for 80% cocoa content dark chocolate.
Dark Chocolate Mousse
Ingredients
- 250 gram dark chocolate chopped
- 225 gram water fill 1 cup with water, remove 1 tbsp from it
- 1 tbsp black/ brown rum optional
- ½ tbsp instant coffee granules optional
- chocolate shavings for topping
Instructions
- Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
- Put chocolate, water, rum and coffee in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
- Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
- Divide into serving cups, cover individually with cling film and chill until set.
- Sprinkle with chocolate shavings, cocoa powder & pistachio if desired.
Notes
- You can top with sauces, whipped cream etc to make it richer.
- I prefer using dark chocolate for all my desserts, you can choose chocolate of your preference.
- You can make this alcohol free by replacing the liqueur amount with water.
