The Opportunity Of Try to Make Dairy-Free Chocolate Mousse
Recently, I had an opportunity to make food for a company’s potluck lunch that allowed me to experiment with dairy-free dessert. I decided to make chocolate mousse, but then I met the challenge.
I had never made any dairy-free dessert before. Just before I panicked, I looked through notes of baking labs, started to research how to make dairy-free desserts and the substitute ingredients. I decided to experiment to make dairy-free chocolate mousse. This would allow people who couldn’t have dairy can eat too.
The Challenge Of Making Dairy Free Chocolate Mousse
To make dairy-free chocolate mousse was definitely a big challenge to me. I had several experiments in two days and stayed up so late trying to figure out why it won’t work. I was extremely tired, but I was still trying. Finally, at 4 am with my last experiment of chocolate mousse, I made it! The hard work did pay off! The last result worked and allowed me to make a group of little, small chocolate mousse cups.
Thoughts After Experiments
I was so happy, satisfied, and relieved. I got to bring the dairy-free chocolate mousse on time and glad people who couldn’t have dairy could enjoy a dessert.
In all the experiments I had along with my research, I had tried using coconut cream, different kinds of chocolate changed measurements, and methods. I was happy I discovered a dairy-free chocolate mousse recipe that worked. Chocolate mousse made with this recipe was smooth, creamy, rich, and elegant. The consistency and texture were what I hoped it would turn out.
The beauty of a chocolate mousse that tasted just like the non-dairy-free ones.
The final success version of dairy-free chocolate mousse recipes I discovered:
Dairy Free Chocolate Mousse
- 1 Cup Silk Vanilla Soy Milk
- 3 oz Cocoa powder 100% Unsweetened 3/8 cup
- 3 oz Earth Balance Butter 3/8 cup *MELTED & HOT
- 6 oz Dairy Free Chocolate Chips 3/4 cup
- 1 oz Sugar optional – can vary depending on personal preferences
- Use a medium pot, fill water to about 1 inch, and bring it to boil.
- On the side, pour 1 cup of Silk Vanilla soy milk and add in cocoa 100% unsweetened power together. Whisk until the two ingredients' consistency begins to smooth out.
- When the mixture of soy milk and cocoa is smooth, add in 1 oz of sugar while whisking to combine them together.
- When the water is boiled, turn it to a simmer. Put a heat-safe mixing bowl on top of the pot, but be aware not to let the bottom of the bowl touch the water. This way the steam can warm the bowl.
- Place about 3 oz of chocolate to melt first and stir, once the chocolate in the bowl is melted, place the remaining 3 oz of chocolate in the bowl and continue melting.You can adjust the heat at this point, but make sure to keep on a low temp so the bottom of the bowl won't get too hot that ruins the chocolate.
- Once the chocolate is fully melted, remove the chocolate off the heat immediately to prevent chocolate to become tough and become a paste. The mixture should have a smooth liquidity texture and continue stirring.
- Add hot melted earth balance butter to the mixture and stir to combine.
- Add the Silk Vanilla soy milk and Cocoa mixture into the chocolate to thicken the texture to smooth chocolate viscosity.
- Pour the chocolate mixture into cups or containers, and wipe off the excess near the edge of the cup.
- Refrigerated for 4-8 hours, or overnight. After 4 to 8 hours or overnight, check the viscosity of the chocolate mousse mixture. It should have begun to solidify into thick chocolate mousses that solidify.
- When the chocolate mousses are set, garnish your chocolate mousse. Be creative.
- Your Chocolate mousses are ready to serve. Enjoy! * You can keep it in the freezer too to keep it firm or make chocolate mousse cake or pie.