This delicious chocolate mousse has a secret ingredient making it dairy-free. Dark, rich, and smooth, you won’t miss the cream. Perfect for Passover!
With so many milk alternatives now, it's easier than ever to adapt recipes for those sensitive to milk. Indeed, chocolate mousse is doable, even if you're lactose intolerant. But what if you run out of soy milk, or almond milk, or oat milk, or... (yeah, we get the picture!)?
Fear not, for I bring you a dairy-free chocolate mousse recipe that tastes so wonderful, you won't miss the cream (or milk substitute). This recipe for chocolate mousse has a secret ingredient that might surprise you...extra virgin olive oil!
Rich chocolate flavor
This non-dairy chocolate mousse uses olive oil to add richness and fat, and you probably have a nice bottle of extra virgin olive oil in the pantry. That's the key here...use the best olive oil you have, one whose flavor you enjoy.
It's time to break out the good stuff here, people. The olive oil will add fruity undertones to the chocolate mousse, but the chocolate will still be front and center. Just dark, rich, chocolate-y goodness...mmmmm... (Come back to us here!)
Speaking of the chocolate, using dark chocolate (60-72% cacao) will result in a richer chocolate flavor, but you can use semisweet if you want to back off on the intensity. Whichever you choose, try to use the best chocolate you can.
One caveat I should note is that this mousse contains raw eggs. If you're concerned about the risks of eating raw eggs, you can use pasteurized eggs without affecting the results.
How to make chocolate mousse
The method for making chocolate mousse is straightforward. Start with melting the chocolate and add in the flavorings.
Next, whip your egg yolks and sugar together (this helps the sugar dissolve so you don't get a grainy texture). Stir the yolks into the chocolate mixture.
Beat the egg whites until soft peaks form, then add in the sugar and whip until you have stiff peaks. Don't over whip the meringue because it will start to separate, and you need all that air to lift the mousse.
Fold some of the egg whites into the chocolate to lighten it up a bit, making it easier to fold into the egg whites. And I mean fold...stirring gently so you don't lose that previous volume.
Chocolate mousse is very rich, so I serve it in 4-oz ramekins. This recipe will make six servings (with a bit left over for the chef...for tasting purposes, of course!).
A tip for separating eggs
It's imperative that you separate the eggs carefully. No yolk can be in with the egg whites because the fat will keep the whites from whipping into a meringue. As someone who tries to use less dishes, I'm forever breaking at least one yolk as I separate, thus having to start all over again.
Here's my tip for you: break the egg into a small bowl, remove the yolk into a medium bowl, and pour the whites into the stand mixer bowl. You can use an egg separator to help. If an egg breaks, don’t use it...just get a new egg (and wash the bowl).
Do yourself a favor and use the extra bowl...washing that bowl is so much better than having to use more eggs!
Perfect for Passover
One reason I'm providing this extra-edition post is to offer a suggestion to serve at a Passover Seder, especially if you're observant and want a pareve (i.e. non-dairy) dessert. Flourless, gluten-free, dairy-free, this is a dessert that can please many people's dietary restrictions (though not egg-free, sorry about that!). Almost everyone can partake!
The other reason I'm giving you this recipe is that my good friend, Leslie, requested it. She always made my family feel welcome at her Seder since our extended family was back in SoCal, but last year she moved to California. Since I can't bring the mousse to her Seder again, the least I can do is give her the recipe (and you, too!).
Did I mention that this chocolate mousse is dark, rich, and smooth? The flavor is all chocolate, all the time, with a light texture like satin. And you can't tell that it contains extra virgin olive oil instead of heavy cream. Oh, man, this is heavenly!
Give this easy dairy-free chocolate mousse a try. I'll leave deciding to divulge the secret ingredient up to you. No one will guess why it's dairy-free unless you tell them!
Slainté! L’chaim! Cheers!
Recipes for Passover desserts
Passover is tough on a baker, having to leave off using flour and leavening. But that doesn't mean sweets are off the menu during Passover. Here are some ideas...
- Flourless Chocolate Walnut Cookies - Gluten-free
- The Best Dark Chocolate Pudding - No eggs needed, but this recipe contains cornstarch, so it may or may not be appropriate depending on your level of observance
- French Macarons
- Melt-in-your-mouth Pecan Pralines
- Easy Dark Chocolate Truffles
- Dairy-Free Chocolate Mousse
- Smoffee (Salted Matzah Toffee)
- Irish Whiskey Marshmallows
- Chocolate Mint Chip Gelato
- Easy Kahlua Chocolate Fudge
- White Chocolate Marshmallow Pecan Fudge
Dairy-Free Chocolate Mousse
- 1 cup dark chocolate, chopped, or chocolate chips, see Recipe Notes (6 oz, 170g)
- 4 large eggs, separated, at room temperature (see Recipe Notes)
- ½ cup granulated sugar, divided (1-3/4 oz, 50g)
- ¼ cup extra virgin olive oil, see Recipe Notes (1-3/4 oz, 50g)
- ½ tsp espresso powder
- 2 tsp vanilla extract
- Pinch kosher salt
- cocoa nibs, for garnish (optional)
- sea salt flakes, for garnish (optional)
- Dissolve the espresso powder in 1 tablespoon of boiling water. Set aside.
- Break the egg into a small bowl, remove the yolk into a medium bowl, and pour the whites into the stand mixer bowl. You can use an egg separator to help. If an egg breaks, don’t use it...just get a new egg.
- Place the chocolate in a medium microwave-safe bowl and melt in a microwave on HIGH, stirring after each 30-second increment, until smooth. Let it cool slightly. Stir in the olive oil, espresso, vanilla extract, and salt until combined. Set aside.
- Place the egg yolks and 1/4 cup sugar in a medium bowl and whisk until pale yellow. Add to the melted chocolate and stir until smooth.
- Beat the egg whites in the bowl of a stand mixer fitted with a whisk attachment (or with a hand mixer) until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat just until stiff peaks form.
- Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
- Divide the mousse into six 4-ounce ramekins and cover with plastic wrap. Refrigerate at least 4 hours or overnight.
- To serve, garnish with a light sprinkling of cocoa nibs and/or sea salt. Serve and enjoy!