Chocolate Mousse Gelatine Free Food

CHOCOLATE MOUSSE

Steps:

• Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
• In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
• Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
• In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
• Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
• (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)

CHOCOLATE MOUSSE (GELATINE FREE)

Steps:

• Melt the chocolate over a bain marie.
• separate the eggs.
• Whisk together the egg whites and sigar.
• lightly whip the cream.
• Add the egg yolks one at a time to the melted chocolate then add the rum.
• Beat in well.
• Next fold in the egg white mix.
• Lastly fold in the cream.
• Refrigerate until set.

VEGAN CHOCOLATE MOUSSE RECIPE

Steps:

• Gather the ingredients.
• Scrape the solid coconut cream from the cans into the bowl of a stand mixer fitted with the whisk attachment (alternatively, use a handheld electric mixer and a large mixing bowl), leaving the liquid coconut milk behind. This should yield slightly less than two cups of solid coconut cream. Reserve the liquid coconut milk for another use.
• Sift the cocoa powder, confectioners' sugar, and salt together in a medium bowl. Set aside.
• Beat the coconut cream until very smooth and soft peaks appear, about 2 minutes. Remove 1/4 cup of the cream. Cover and transfer to the refrigerator for topping the mousse.
• With the mixer running on low, slowly sprinkle in the sifted cocoa-sugar mixture into the remaining coconut cream until well combined, scraping down the bowl as needed. Continue beating until stiff peaks form. Beat in vanilla extract until just combined.
• Divide the mousse between four dessert cups. Refrigerate for one hour, or until firm. Top each cup with the reserved whipped topping and serve.

LIGHT CHOCOLATE MOUSSE

Steps:

• Combine water and the gelatine in a jug. Whisk with a fork until the gelatine has been dissolved.
• Stir the cocoa into the gelatine mix. Set aside to cool for 10 minutes.
• In a large mixer bowl, beat the egg whites and cream of tartar until soft-peaks form. Slowly add the sugar and beat until thick and glossy (beat between slow additions of sugar). With the mixer on high speed add the egg yolks (add one at a time).
• Slowly pour the gelatine mix into the egg mixture. Beat constantly until well combined.
• Pour mixture into 6 serving cups and refrigerate for 4 hours or until set.
• Dust with some extra cocoa to serve or use some chocolate shavings if desired.