3 Reviews of Non-dairy Chocolate Mousse

From: Chef #166592

On Oct 9, 2004

You need to use very fine sugar so that it disolves properly. It comes out very thick, so the second time, I added the egg yolks first, and a little milk to let it down slightly... then whisk your egg whites until they stand in peaks and gently fold in. Gives a much lighter texture. You can also add alcohol to this along with the eggs (for the adults that is!)

From: Cas

On Mar 27, 2005

YUM! I found out at 11am that I had an extra 5 people to feed for Easter Sunday dinner, so I whipped up a double quantity of this and it was ready before dinner was! I used less eggs (because I ran out) and it was still awesome. I also used dark cooking chocolate and didn't need to put sugar in. It's quite thick but was perfect with fruit salad and ice cream. It was all gone by the end. Thanks for putting something on dairy-free!! Woohoo!!

From: PBJ Maker

On Aug 15, 2006