Chocolate And Carob Mousse: A Light Recipe

If you find traditional chocolate mousse too rich and high in calories, try our chocolate and carob mousse recipe. Carob powder lightens up this chocolatey dessert by giving it a creamy texture and a nice caramelized flavor.

Ingredients

Here are the necessary ingredients to make chocolate and carob mousse for 6 people:

150 g of dark baking chocolate.
150 ml of almond milk.
2 tablespoons of carob powder.
4 egg whites.
1 pinch of salt.
2 packets of vanilla sugar.

Chocolate Preparation

To prepare the chocolate and carob mousse, start by melting the chocolate over low heat in a saucepan.

1. Break the dark chocolate into a small heavy-bottomed saucepan.

2. Add the carob powder by sifting it through a sieve to avoid lumps.

3. Pour in almond milk or another unsweetened plant-based milk of your choice.

4. Place the saucepan over low heat and melt the chocolate, monitoring the texture and stirring with a spoon.

Note: The melted chocolate is ready when it becomes smooth and very shiny.

Whipping egg whites

To ensure that the chocolate and carob mousse has a light and airy texture, it is essential to whip the egg whites until stiff.

To lighten this chocolate mousse recipe, I did not use the egg yolks. Save the yolks for another recipe, such as to enrich a vegetable puree or to glaze a king cake or a pie made with puff pastry.

1- Whip the egg whites until very firm with a pinch of salt.

2- When the egg whites begin to form peaks, add the vanilla sugar to "tighten" them.

Chocolate mousse preparation

Once you have prepared the melted carob chocolate on one side and the whipped egg whites on the other, all that's left is to combine these ingredients to make the carob chocolate mousse.

Pour the melted chocolate over the whipped egg whites and gently mix using a flexible spatula. The right technique is to lift the mixture in order not to "break" the whipped egg whites.

However, make sure to mix the ingredients enough so that there are no chunks of egg white in the chocolate mousse.

Tasting Tips

1- Distribute the chocolate and carob mousse into 6 small ramekins.

2- Chill the ramequins in the fridge.

3- Remember to take them out of the refrigerator 15 minutes before enjoying this dessert, so that the chocolate mousse does not have too dense a texture.

Note: for those with a sweet tooth, you can serve this light chocolate mousse with biscuits such as Russian cigarettes or lace crepes, for example.