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Lactose free chocolate mousse (4 ingredients)

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I’ve just taken 5 whole minutes of my life to make individual portions of chocolate mousse for the girls at work. My first thought was to create something delicious, lactose-free, not too sweet, and with as little ingredients as possible.

If you’re wondering about the texture, here’s what to expect: think of a small cream jar (minus the cream) blended with a mousse. So it’s quite thick, but not too much. Ok, so maybe I’m not being very clear about this, but one thing is: both the taste and texture are delightful.

I still can’t believe how quickly this was put-together, and how lovely it looks that it’s officially become my summer go-to when entertaining. I wrote down a few topping ideas; I think I’m going to go with a tropical version for the weekend, add a few exotic fruits and roasted coconuts. To be continued.

Enjoy!

Photo: Sylvie Li

Particularities

Serves6 - 8
Prep time5 mins
Cook time5 mins
Timeout2 h

FreezingFreezes well

Ingredients

1/2 cup of almond chocolate milk (or your preferred choice of milk)
1 1/2 cup of dark chocolate chips
5 egg whites (150ml)
2 tablespoons of sugar

Topping ideas

of whipped cream
Berries
Berries coulis
Nuts

Steps

Heat the almond milk in a pot over medium heat. Remove from heat then add the chocolate chips. Set aside for a minute, then whisk until smooth. Set aside.
Whisk the egg whites and sugar for 4 to 5 minutes, or until you get stiff peaks. Add the chocolate mix in 2 portions, while folding with a spatula.
Pour into 6 to 8 little jars, then refrigerate for 2 hours.
Serve with your preferred toppings.