Mousse au chocolat liégeoise - French chocolate mousse
No butter, less sugar. How to make an healtier French chocolate mousse?
"Mousse au chocolat" is really a common dessert that you can find anywhere in France, really easy to do, not too heavy after a full course French meal.
Chocolate, butter, sugar and eggs are the ingredients of the traditional recipe, but it makes the mousse a little bit too rich for my taste .
In my version of the recipe I decided to use coconut oil instead of butter, which gives the mousse a slight and subtle coconut flavour.
I used a 70% dark chocolate, but if you make it for kids, I would recommend to use some milk chocolate for a less bitter taste.
If you want the dessert even more light and healthier you can also skip the heavy cream and whipped cream, the traditional recipe doesn't have whipped cream on it, so it will still be super delicious.
MOUSSE AU CHOCOLAT LIEGOISE - NO BUTTER FRENCH CHOCOLATE MOUSSE INGREDIENTS - Dark chocolate 80g - Heavy cream 2 tbsp - Coconut oil 1 tbsp - Eggs 2 WHIPPED CREAM - Cold heavy cream - Vanilla extract 3 drops - Sugar 1 or 2 tbsp (it's up to you!) OPTIONAL TOPPINGS - Chopped almond - Chocolate chips - Cocoa powder DIRECTIONS CHOCOLATE MOUSSE 1) Melt the chocolate (low heat) with the 2 tbsp of heavy cream and coconut oil in a "bain-marie" (Waterbath) 2) Separate egg whites from egg yolks 3) Once the chocolate is melted, cut the heat and add yolks. Stir vigorously (You don't want the yolks to cook) 4) With a hand mixer Beat the egg whites until stiff 5) Incorporate little by little the firm egg whites to the chocolate mixture,Gently stir until blended. WHIPPED CREAM 1) Add sugar and vanilla drops to the cold heavy cream. 2 Beat the cream with a hand mixer until firm. ASSEMBLY 1) Put the chocolate mousse in a glass or a dessert bowl 2) Pipe your whipped cream on the mousse 3) Add nuts,chocolate chip and cocoa powder on the top. One hour in the fridge and your "Mousse au chocolat' is ready to eat !!