However, for the save.... if you go through the steps and add 2 tablespoons gelatin with 4 tablespoons of hot water and mix until dissolved, then add to the egg mixture,then into the chocolate, and refrigerate in pretty cups you are good to go, still tastes rich and creamy.
I have a problem with waiting for the chocolate to cool a little. I don't time it just right anymore (going to take a little practice)..if you put it in too early it will get chunky and or grainy. Be patient, it's worth it.
- 8 oz. semisweet chocolate, cut into small pieces, or chocolate chips
- 3 eggs
- 1 cup whipping cream (if dairy intolerant use Coconut creme
- Whipped cream (whipped Coconut creme)
- Grated chocolate
- 2 Tablespoons gelatin mixed with HOT water and stir until dissolved, if using coconut creme.
- Use a little GF vanilla in the coconut creme if you like your mousse a little sweeter.
- Preheat oven to 200F. Put chocolate pieces into a small oven-proof bowl and place in oven until chocolate has melted, 4 to 5 minutes.
- Remove chocolate from oven and set aside to cool slightly .
- Beat eggs until foamy in a medium bowl. Add gelatin if using,
- Beat 1 cup cream until stiff in a large bowl. Add eggs, a little at a time to cooled chocolate, beating at low speed. Do not over beat.
- Fold chocolate mixture thoroughly into whipped cream.
- Spoon mousse into a large glass bowl or into individual glasses. Decorate with additional whipped cream and grated chocolate.
- Refrigerate overnight. Serve chilled. Makes 6 servings.
Source: Biba Caggiano-Northern Italian Cooking