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Lactose Dairy Free Chocolate Mousse Recipe

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Dairy Free Chocolate Mousse Recipe

Dairy Free Chocolate Mousse Recipe

Dairy Free Chocolate Mousse

If you are looking for a dairy free chocolate mousse recipe, this is the ultimate dessert. For those who are unaware of what being lactose intolerant is all about, it means that sufferers have an inability to digest lactose, a type of sugar that can be found in dairy and milk products.

So good old dairy milk chocolate is out and desserts with cream are out.

However there are solutions and this is one of them. This is the most luxurious chocolate mousse you will ever eat. It is quick and easy to make. Has only 4 simple ingredients and you will be coming back for more.

The other benefits are that dark chocolate is actually very good for us. Benefits of the cocoa bean are high, not to mention the antioxidants we receive from eating it. This is an added bonus to this dessert.

Let's not wait any longer. Let's get cooking.

How was your Dairy Free Chocolate Mousse?

Cook Time

Prep timeCook timeReady inYields

20 min

4 hours

4 hours 20 min

Serves 4-6 people

Chocolate Mousse Recipe Ingredients

  • 200 grams Dark Chocolate, Roughly Broken
  • 3 Medium Size Eggs, Preferably Room Temperature
  • 1/4 Cup Water, Cold Tap Water is suitable
  • 1/3 Cup Sugar, White Sugar


  1. Melt Chocolate: Various methods can be employed to melt the chocolate. I prefer to do it over a stove, some like a microwave however I do not believe you can control the temperature efficiently enough so stove top it is for me.
  2. Place a saucepan onto the stove with some water in it. Not much water, just enough to cover the base. Turn to low gas or low simmer. Do not let it boil.
  3. Get a metal bowl, (or another saucepan) and time to open the chocolate (don't eat any...) and break it into rough pieces, place it into the bowl and then put the bowl with the broken chocolate on top of the simmering water (also known as a water bath). Make sure that the water bath Does Not touch the bottom of the chocolate bowl or this will cause the chocolate to burn.
  4. Add 1/4 cup of water to the melting chocolate and let it sit there and melt together. As strange as it sounds it's a little secret. In under 10 minutes, it will be ready to mix.

Have you got chocolate on the brain?


Stir and Combine Chocolate

When 10 minutes is up, take metal bowl from the water bath (use a mitten or towel) and start to slowly, very slowly, with a wooden spoon, mix the melting chocolate with the water.

Initially it may look like it is a mess and something may look wrong, but just keep stirring it and it will combine into a luxurious chocolate sauce that I just know you will be dying to dip your finger into. Watch out. It is HOT!

Once combined, it needs to cool, at least to room temperature. This will probably take under 10 minutes.

Health Benefits of Dark Chocolate

There are many health benefits of eating dark chocolate.

  • Weight Loss
  • Nutritional
  • Antioxidants

Now, where where those eggs?

Take your 3 eggs (preferably at room temperature) and separate them. 3 yolks in one bowl and 3 whites in another. Never shall they meet at this point. If any yolk is in the whites you will have trouble with this step.

Place the egg whites into a DRY clean bowl and whisk your little heart out until they are soft peaks.

I strongly recommend using a hand held blender to do this part. Having light and fluffy egg whites ensures that the resulting mousse will be perfect.

Scroll to Continue

Slowly add the sugar and continue to whisk until stiff.

Which chocolate melts the fastest?

Which chocolate melts the fastest?

Combine and Set Aside

Put your egg whites aside for a moment. Time to mix the egg yolks and chocolate. Make sure the chocolate has cooled enough otherwise you may cook your eggs! Mmmm not a good look!
So add your egg yolks to the chocolate. Stir in to combine.

Time now to add the egg whites. This must be done slowly and carefully otherwise you will destroy the air that you have whisked in.

Start by mixing one or two spoons of egg white into the chocolate/yolk mix. Fold gently.
Once that is combined, time to add this all back into the whisked egg whites. Fold the chocolate mix into the egg whites very slowly and very gently. Do not stir, just fold.

Whilst some will say fold until combined, I say fold till ALMOST combined. The little 'lumps' of egg white actually set to form extra yummy bits in the mousse.

At this stage it may look like a chocolate mousse with white streaks. This is perfect. Time to cool in the fridge.

Overnight is best. At least 4 hours is OK.

This quantity will happily serve 4-6 people. It is quite rich so serve with some lovely fresh fruit to balance it out.

And who said being lactose intolerant was bad!

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 WorkAtHomeMums


WorkAtHomeMums (author) from Australia on January 02, 2014:

Oh I am so glad. It is super yummy isn't it.

Emma on December 17, 2013:

Thankyou so much. I just made this and it was incredibly easy and, from the bit left on the spoon, .

I melted the chocolate in the microwave, added the water, let it sit a few minutes and the sauce worked perfectly. I was convinced it would seize up and be a horrible mess but it was perfect.

My lactose intolerant sister will be very impressed at Christmas when she can have her favourite dessert without the horrible consequences.

WorkAtHomeMums (author) from Australia on August 27, 2013:

You could always replace the egg with cream - just melted chocolate and cream. It would be richer and it won't be dairy-free anymore of course but if you are looking for a mousse recipe that is simple then yes, there are alternatives.

gke15 on August 27, 2013:

sounds great but it is advised these days to avoid ingesting raw eggs. Can you adapt this recipe to address this health concern?

Peter from New York on September 04, 2012:

Always looking for non-dairy desert's ! Thanks! Sometimes it's good to lighten up on the cream.

Dani N. Trewhela from Erie, PA on September 02, 2012:

Thank you for remembering us "lactose-intolerance" people. So many desserts require dairy products and it is no fun when you get to watch everyone else eat them.

Av on June 20, 2012:

So excited to tray non-dairy mousse!

WorkAtHomeMums (author) from Australia on April 10, 2012:

This is a winner every time I make it. I do not know one person who does not like it. A chef once was convinced it was made with chocolate and cream. That's how creamy it is. No cream in sight!

Lyn.Stewart from Auckland, New Zealand on April 10, 2012:

Voted up and useful then looks about for the yummy button.I will definitely share this with everyone who is lactose intolerant.

WorkAtHomeMums (author) from Australia on April 01, 2012:

Good luck - I'd love to know how you go with it, and especially if you hit any roadblocks or even if you adapt it to make it even better. :)

Susan Hazelton from Northern New York on March 18, 2012:

I definately have to try this. Up and useful.

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