Gluten Free Chocolate Mousse

1 Nov

Serves 4

This is actually a very easy recipe. So easy that I really wonder why more people don’t make mousse at home! This classic recipe is gluten-free without any modifications, because it contains no flour.

It is very important that you use a hand mixer and place the mixing bowl in a large bowl of ice water as directed. Otherwise the chocolate won’t cool quickly enough, and won’t whip up right.


  • 1 cup dark chocolate chips – or – 3 squares dark baking chocolate, chopped
  • 1 cup heavy (whipping) cream
  • 1/4 cup brown sugar
  • 3 egg whites
  • 1 tsp vanilla


Heat the whipping cream in a medium saucepan (one that will fit inside your biggest bowl, with room on the sides — this is important!) over medium heat until it just begins to simmer.  Do not boil! Remove from heat. Add the chocolate chips and shake the pan a little to settle them, so they’re all covered.

DO NOT STIR YET! Go do something else for about 10-15 minutes while the chocolate melts.

Add the brown sugar and vanilla to the egg whites, and beat until glossy stiff peaks are formed (when you pull your beaters up, the points in the egg whites stand up straight). Set aside.

Stir the chocolate and cream together until it forms a velvety-smooth ganache (fancy word for a magical chocolate and cream mixture). But don’t worry too much if you stir and stir and stir, and it doesn’t. It’ll be okay when you whip it up. The chocolate should be completely melted, with no visible chocolate pieces.

Put about 15-20 ice cubes into a very large mixing  bowl, with just a little cold water. Place the chocolate filled saucepan into the ice water, being careful not to let any ice or water slip in. Beat until it reaches the texture of whipped cream. Scrape  the sides of the bowl from time to time so that everything stays blended and the cold mousse doesn’t accumulate at the bottom.

Fold the egg whites into the whipped ganache gently, trying not to deflate the egg whites.

Spoon into dishes (we use juice glasses) and chill until ready to serve. To make it extra special, immediately before serving, top with whipped cream, shaved chocolate, and a few raspberries.

Note: how well the ganache magically turns smooth and velvety will depend on the quality of your chocolate. This recipe was created using Baker’s chocolate, and the first time it came out great, and the second time (new box of chocolate that seemed to contain less cocoa butter) the ganache didn’t come together into a glossy mixture like it should have. Sometimes I use chocolate chips, and sometimes they work, sometimes they don’t. No idea why. I just beat the imperfect ganache until it’s whipped-creamy anyway, and it always turns out fine. Don’t stress too much about mousse!


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