This dark chocolate mousse recipe contains no added sugar, no eggs, and is very low in fat compared to many other chocolate mousse recipes.
Additionally, dark chocolate is a powerful antioxidant, rich in minerals such as magnesium and iron, and may help lower the risk of cardiovascular disease by increasing good cholesterol levels when eaten in moderation.
- 170g dark chocolate (65% cocoa)
- 350ml can unsweetened evaporated milk
- Divide the evaporated milk into three parts; 200ml, 100ml and 50ml. Put the 200ml of milk in the fridge to chill.
- Divide the chocolate into two; 130g and 40g, and roughly chop.
- Pour 100ml of evaporated milk into a mixing bowl over a pan of boiling water and heat. slowly add in the 130g of dark choclate and stir continuously until the chocolate is fully melted and a smooth mixture is achieved. Set aside to cool to room temperature.
- Take the 200ml of chilled milk and whisk until fluffy.
- Gently incorporate the cooled chocolate mixture into the whipped milk, then pour into small individual bowls and refrigerate.
- Repeat step 3 with the remaining 50ml of evaporated milk and dark chocolate. Once the mixture is smooth, set aside to cool at room temperature.
- Once cooled, pour the mixture over the chilled chocolate mousse, let it rest for 10 minutes and serve.
This chocolate mousse may be kept covered in the fridge for up to 3 days before consuming.