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There are many versions that we can find of the chocolate mousse, like the one I published a long time ago with amaretto. But the smooth cream-free chocolate mousse is a much easier version to make.
The truth is that I have to thank Ana for the discovery, who asked us for a mousse recipe but without cream. After much searching, I finally found it in a book that I call "the forbidden book."
This book is titled "Chocolate" and it only has dessert recipes made with this ingredient. I never thought so many things could be done! It has biscuits, cakes, sauces, ice cream, truffles, cookies ... it is the typical book that every time you open it you leave 3 or 4 marked recipes to make at the minimum of change.
For the moment I am left with this mousse to which we have been hooked since we discovered it. And you, will you also get hooked?
Soft chocolate mousse -without cream-
A new version of the chocolate mousse. With an intense flavor of dark chocolate and without cream.
Equivalences with TM21
More information -Chocolate and amaretto mousse
Ummmm, it looks good. But is there a recipe for eggless chocolate mousse? Greetings from Mallorca.
this is the most difficult yet !!
Well, the truth is that I will have to investigate although I have my doubts and I will explain it to you:
The cream can be substituted for gelatin, and vice versa, because their function is to solidify the cream. However, what egg whites do is introduce air. They are the typical bubbles typical of the mousse texture. If you remove these bubbles, you will have a kind of custard or chocolate cream.
Even so I will continue investigating ... to see what I discover this time!
Kisses!!
It looks very good, a favor, could you send me the book you are referring to, Chocolate? Thanks and best regards, Gema
Hi Gema,
I'm sorry to tell you that I can't send you the book because I don't have contact with any publisher or anything like that. But I'll give you the data to make your search easy:
It's titled "Chocolate", it's from Parragon publishing house and the ISBN is 978-1-4454-2765-2.
Kisses!
Can you substitute vegetable gelatin ????
Hi carmen,
If you don't want to use gelatin, I advise you to make the version with cream. I leave you the link to the recipe.
http://www.thermorecetas.com/2011/11/14/recetas-postres-thermomix-mousse-de-chocolate-y-amaretto/
Kisses!
Helloooooo, ummmmm that looks good !!! this falls for sure. Thanks.
how we like chocolate !!
I hope you tell us your opinion.
Kisses!
Hello, what a good recipe, I write it down! I think that egg white can be substituted if you use a siphon, the kind that are in fashion, when serving it, since they make a kind of foam. I have not tried it but it has to be fine. If someone has it, try it and tell us. All the best
What you tell me, Bea, was what another friend advised me to "cook kitchens."
So I have no choice but to add a siphon to my endless to-do list. When I try it, I'll tell you!
Kisses!
Hello wapa, a little question, the vegetable gelatin, what is it ??, I have powdered gelatin and another that is in sheets. Please guide me, and another question, does the chocolate have to be black or can it also be with milk ???, thank you very much
Hello Monica,
The one that I have used is powdered gelatin, it is easy to use, you just have to be careful that you do not have small lumps.
On the other hand, you can use the chocolate you want, I use black because it is our passion!
Kisses!
Hi, I'm the one from the recipe search suggestion. I wanted to thank you for your interest, it must be delicious, as soon as I do, I'll tell you, although I don't know what vegetable gelatin is either. Thanks again
Hello Ana!
As I have told Mónica, the gelatin that I use is powdered, easy to use and to find in supermarkets.
I hope you cheer up!
Kisses!
Hello!! I would like to make this recipe that you propose, but I have a question, I don't know what you mean by "vegetable jelly". I only find in the supermarket some powdered preparations to make gelatin (of various flavors), is that it? Only 5 gr? The envelopes are of much more quantity. If it were that, which flavor would suit you better? Orange?
Thank you
Hello Jesus:
in supermarkets, next to the flavored gelatin, there are some yellow boxes of the Royal brand that say Neutral Gelatin. This gelatin has no flavor and is ideal for making vegetable aspics. It is an easy product that is usually in all supermarkets although, sometimes, it is a bit hidden.
Kisses!
when you put fresh cheese you mean goat cheese
hello Encar,
The fresh cheese I use is Burgos cheese.
Kisses!