Lactose free chocolate mousse (4 ingredients)
I’ve just taken 5 whole minutes of my life to make individual portions of chocolate mousse for the girls at work. My first thought was to create something delicious, lactose-free, not too sweet, and with as little ingredients as possible.
If you’re wondering about the texture, here’s what to expect: think of a small cream jar (minus the cream) blended with a mousse. So it’s quite thick, but not too much. Ok, so maybe I’m not being very clear about this, but one thing is: both the taste and texture are delightful.
I still can’t believe how quickly this was put-together, and how lovely it looks that it’s officially become my summer go-to when entertaining. I wrote down a few topping ideas; I think I’m going to go with a tropical version for the weekend, add a few exotic fruits and roasted coconuts. To be continued.
Photo: Sylvie Li
- Serves6 - 8
- Prep time5 mins
- Cook time5 mins
- Timeout2 h
- FreezingFreezes well
- 1/2 cup of almond chocolate milk (or your preferred choice of milk)
- 1 1/2 cup of dark chocolate chips
- 5 egg whites (150ml)
- 2 tablespoons of sugar
- of whipped cream
- Berries coulis
- Heat the almond milk in a pot over medium heat. Remove from heat then add the chocolate chips. Set aside for a minute, then whisk until smooth. Set aside.
- Whisk the egg whites and sugar for 4 to 5 minutes, or until you get stiff peaks. Add the chocolate mix in 2 portions, while folding with a spatula.
- Pour into 6 to 8 little jars, then refrigerate for 2 hours.
- Serve with your preferred toppings.
Tips & tricks
Cannot be frozen. Keeps for 4 days in the refrigerator.