Fridge Friend Recipes
Creamy Chocolate Mousse recipe
A light, airy chocolate mousse with a silky texture from non-dairy creamer. It’s a simple dessert that feels elegant and indulgent.
15 min · Medium · French Jump to method
Ingredients
- 200g Dark chocolate
- 120ml Non-Dairy creamer
- 2 tbsp Caster sugar
- 1 tsp Vanilla extract
- 1 pinch Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 268 kcal |
| Protein | 2.9 g |
| Carbohydrates | 25.3 g |
| Fat | 18.2 g |
| Saturated fat | 10.6 g |
| Fibre | 3.7 g |
| Sugar | 18.1 g |
| Sodium | 77 mg |
Why this works
An indulgent dessert that is energy-dense and high in saturated fat and sugar, with modest fibre from dark chocolate.
Dark chocolate polyphenols. Dark chocolate contributes flavanols and a little fibre, which can add some antioxidant value.
Saturated fat is relatively high. The combination of dark chocolate and non-dairy creamer makes this a richer dessert with a notable saturated fat load.
Added sugar content. Caster sugar and sweetened creamer can push the sugar level up, so portions matter.
Method
- Melt the dark chocolate gently in a heatproof bowl over barely simmering water.
Keep the water at the merest simmer so the bowl never gets too hot, and make sure the base does not touch the water or the chocolate may seize and turn grainy.
- Stir in the non-dairy creamer, caster sugar and vanilla extract until smooth.
Add the creamer gradually while stirring, so the mixture emulsifies into a glossy ganache rather than splitting into oily streaks; stop as soon as the granules have dissolved.
- Whisk the mixture until it begins to thicken and hold soft peaks.
Whisk in brisk, steady strokes and watch for the mix to leave faint ribbons on the surface, but stop before it turns stiff or it can become dense and lose its mousse-like lightness.
- Spoon into serving glasses and chill for at least 1 hour before serving.
Use a spoon to fill the glasses cleanly, then chill them on a level shelf so the surface sets evenly and does not pick up fridge smells or condensation.
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