Chocolate Mousse, gluten-free naturally!

gluten-free, celiac, Solana beach, chocolate, chocolate mousse

gluten-free, celiac,
Solana beach, chocolate, chocolate mousse

How to make the world’s best chocolate mousse, gluten-free naturally! The secret is to use light grey Celtic sea salt and basil flowers.

Recipe for mousse au chocolat/chocolate mousse

Yield: 6-8 servings

Mousse ingredients

  • 6 ounces of semisweet or bittersweet chocolate chopped and melted over a bain-mairie
  • 4 eggs separated into two separate bowls
  • 2/3 cup of sugar divided evenly into 1/3 cup portions
  • 1 teaspoon of salt (for the best result I recommend light grey Celtic sea salt!)
  • 1 teaspoon vanilla bean paste

Mousse preparation

Put the chocolate in a metal bowl that will fit over the top of a small saucepan. Be sure to verify that the bottom of the bowl does not touch the water inside the pan. Bring the small saucepan filled 1/4 full with water to a boil.  Turn off the heat and place the metal bowl with the chocolate over the saucepan and allow the chocolate to melt.  Leave the chocolate undisturbed to melt.

Next, beat the yolks with 1/3 cup of sugar, 1 teaspoon of salt and 1 teaspoon of vanilla by using the whisk attachment of either a hand or standard mixer. Beat until the mixture becomes thick and fluffy and pales in color. The mixture should make ribbons when the whisk is removed.

Being sure to thoroughly wash, rinse and dry the whisk and bowl, next beat the egg white. Once they become foamy, gently and evenly sprinkle in the remaining 1/3 cup of sugar. Beat until the whites become thick and glossy but not completely stiff.

Stir your chocolate to make sure that it is properly melted. This mixture should be completely melted but not hot. Warm to lukewarm is ideal. Next, fold half the chocolate into the egg yolk mixture and once it is mostly incorporated add the second half and mix again until homogeneous. Finally, fold your egg whites in three parts into the egg yolk/chocolate ensemble. Fold gently so as not to crush the lightness of the whites.

Once the mixture is homogenous, refrigerate it until it firms up a bit, approximately 1 hour. You can serve in small cups or directly out of the bowl–c’est très français!

For an added bit of color and flavor, I recommend decorating with basil leaves cut in chiffonade or sprinkling the flowers of a basil plant on top. This mixture of chocolate and basil is extraordinaire!

Bon appétit et à bientôt chez Lisa!

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