I never strive to make overcomplicated and overly fancy meals. Quite frankly, I just don’t have time for it. I work full time and have my two little monkeys that deserve their attention for the few hours I see them every day. As such, most of our meals are quick and easy and so are the desserts I make. This one is probably among the easiest I have ever made. And with all the wonderful berries coming into season now, it is simply delicious.
I have found this dessert to be a bit moody, especially if using white chocolate. I recommend using soy cream to normal whipping cream as it seems to be a bit less sensitive to being heated up. Also, if you use soy cream and darker, dairy free chocolate, you have a dairy free chocolate mousse.
250 grams semi-dark chocolate, I have used 55% from Callebaut, which is dairy free
350 ml soy whipping cream, I use the red carton from Alpro
1 tsp vanilla sugar
Fresh berries and mint for garnish
In a small saucepan, heat the cream to 55 degrees Celsius (approximately). Add the vanilla sugar and mix it a little.
If you are using chocolate buttons like I am, the you just put them in a small steel baking bowl (or plastic). If you are using whole chocolate, you need to chop it into small bits.
Once the cream has reached it’s needed temperature, pour it over the chocolate. Let it stand for a minute before mixing well. Use a whisk to ensure all the chocolate is incorporated to the cream. Leave it on the bench to cool to room temperature. Whisk occasionally to avoid a skin forming on top.
Once it has cooled well, whisk with a hand mixer or in your stand mixer. Be a little patient, especially if using the soy cream as it has a tendency to seeming like it is not going to thicken and suddenly it does. I whisked this one for about 5 minutes.
Once it reaches the right consistency, pour it into your serving glasses.
Use a piping bag to get the mousse into your serving glasses if you want it to look pretty and clean.
Leave the mousse to cool in the fridge until you are ready to dish up and serve. You should take them out to temper a little before serving. It is enough to take out while you prepare the berries on top.
For the darker mousse in this recipe I have used fresh strawberries which I have washed and cut into wedges. The garnish on top is fresh peppermint from the garden.
Enjoy with good friends! 🙂