Ingredients for Eggless Chocolate Mousse
- 2 ½ cups (593ml) milk
- ½ cup (100g) sugar
- ¼ cup (30g) unsweetened cocoa powder
- 4 ounces (113g) dark chocolate, chopped
- 2 teaspoons china grass
- 2 tablespoons (15g) custard powder
- Fresh Cream
- 2 tablespoons (20g) powdered sugar
- 1 teaspoon vanilla extract
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How to Make Eggless Chocolate Mousse
- Soak 2 teaspoons of china grass in ¾ cup (177ml) cold water for 1 hour.
- Gently heat the soaked china grass over low heat until completely dissolved. Stir frequently to prevent burning.
- In a separate saucepan, bring 2 cups (473ml) milk to a simmer. Add ½ cup (100g) sugar, ¼ cup (30g) unsweetened cocoa powder, and 4 ounces (113g) dark chocolate chopped. Stir until the chocolate and sugar are fully dissolved and the mixture is smooth.
- In a small bowl, whisk together ½ cup (120ml) milk and 2 tablespoons (15g) custard powder until smooth.
- Pour the custard mixture into the simmering chocolate milk, stirring constantly. Continue to cook for 1 minute, stirring continuously, until the mixture thickens slightly.
- Add the dissolved china grass to the chocolate custard mixture. Stir well and cook for 2 minutes more.
- Strain the mixture through a fine-mesh sieve to remove any lumps. Let it cool slightly while stirring occasionally to prevent a skin from forming.
- In a separate bowl, beat 1 cup (240ml) heavy cream with 2 tablespoons (20g) powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture until well combined.
- Pour the mousse into individual serving dishes or a larger bowl. Refrigerate for at least 2 hours, or until set. Decorate with whipped cream and chocolate shavings before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
97g
Carbs
8g
