Dairy Free Chocolate Mousse Recipe | Urban Bliss Life (2024)

FAQs

Why is my vegan chocolate mousse grainy? ›

Yes, when made as directed this recipe is completely dairy free and gluten-free. Why is my vegan mousse grainy? This could be due to clumps of starch not being fully mixed into the mousse. It's best to mix the starch with a little bit of the liquid before mixing it into the pot.

The chocolate you used wasn't fluid enough

A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture. How to choose the right fluidity?

While it uses only a few ingredients, chocolate, eggs, butter, vanilla, and heavy cream, its chocolate flavor is rich and its texture is silky smooth and airy, almost foamy. And foamy is an apt description as "mousse" is French for 'froth' or 'foam'.

Grind the chocolate cream cookies and set aside. In a bowl, whisk the cream cheese with sugar and vanilla until it is creamy. Add the heavy cream and whisk for a couple of minutes until the mixture is thick and holds shape.

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.

You will need to add a thickening agent such as cornstarch or additional egg yolks, but be aware that it is very difficult to add just the right amount to thicken the mousse so it doesn't turn into a chocolate pudding. Don't overdo it when it comes to thickening.

That could be because the cream is too cold, making the melted chocolate clump together. Or it could be because you beat the eggs too much. Homemade mousse can also be too thick and heavy, without the light airiness you'd hope for. That may be because the fat content of the cream is too high.

Four basic components of a Mousse

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

Is it safe to use raw eggs in chocolate mousse? ›

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.

The Ingredients

Dairy-free chocolate: Use high-quality vegan chocolate that you like to taste, as this is the prominent chocolate for your dairy-free chocolate mousse. Maple syrup: Alternatively, you could use 8 small dates. Cocoa powder (optional): For extra chocolate flavor, add some cocoa powder.

Oreo Mousse is a combination of homemade vanilla pudding, whipped topping, and crushed gluten free Oreo cookies that create a creamy, dreamy mousse-like pudding that just gets better and better as it sits. It's like a tossed together version of Dirt Cake minus the cream cheese and tedious layering.

To rescue your grainy, over-whipped cream, you only need a few tablespoons of fresh cream! Add fresh cream to the over-whisked mixture and bring it together using a wire whisk. It will come together and be smooth and creamy again.

Cream should always be cold for whipping, and it should be full fat (don't attempt to whip lower fat cream - it's not possible!). Take care not to over whip, as over whipped cream can make your chocolate mousse grainy.

When chocolate is melted, its ingredients—mainly cocoa powder, sugar, and cocoa butter—disperse evenly, creating a fluid mass. But if even a tiny amount of moisture is introduced, the liquid and the sugar will form a syrup to which the cocoa particles will cling, thereby creating grainy clumps.