Low FODMAP chocolate mousse dark & white
I have a nice Christmas dessert for you! A delicious low FODMAP chocolate mousse in two colors: white and dark.
The rich chocolate flavor in combination with the biscuit crumbs on the bottom makes this a perfect end to a festive dinner.
The ingredients of the low FODMAP chocolate mousse
This chocolate mousse consists of two layers of mousse. A white and a dark chocolate mousse. The chocolate mousse is made with the following ingredients:
- Gluten-free choco chip cookies: I like to add a little crunch to a dessert. Just a mousse is a little boring.
I used the gluten-free choco chip cookies from the brand Schär and crumbled these on the bottom of the glasses.
These cookies are low FODMAP certified by Monash University and can therefore be used without any problems.
I crush them in my food processor and then divide a layer of cookie crumbs over each glass. If you don’t have a food processor, you can also break the cookies and put them in a ziplock bag.
Roll over the bag with a rolling pin to crush the cookies.
- Chocolate: dark chocolate is low FODMAP up to 30 grams per serving. White chocolate is low FODMAP up to 25 grams per serving.
This recipe makes 8 servings. One serving of the dessert is low FODMAP.
Note: white chocolate contains a small amount of lactose. The FODMAP diet is not a strict lactose-free diet, but a low-lactose diet. Therefore, a small amount of lactose is allowed.
Do you have to eat strictly lactose-free? Then you can make a completely dark chocolate mousse. Instead of 100 grams of white and 100 grams of dark chocolate, use 200 grams of dark chocolate.
- Whipping cream: use lactose-free whipping cream or make your whipped cream low in lactose yourself with lactase drops.
- Eggs: you separate the eggs and the yolk and white are used separately in the recipe. It is important that the eggs are at room temperature.
- White sugar
The serving size of the low FODMAP chocolate mousse
Keep in mind that chocolate mousse is quite a rich dessert. I was initially quite enthusiastic and made 5 portions of chocolate mousse with this recipe.
That turned out to be quite a large portion, especially at the end of a three-course dinner. That is why I recommend using slightly smaller glasses than you see in the photos.
With this recipe, you can easily make 8 servings and then everyone will have more than enough dessert to enjoy 🙂Print
A delicious festive dessert: low FODMAP chocolate mousse. With three layers: white chocolate, dark chocolate, and a layer of cookie crumbs. Gluten-free.
- 100 g (3.5 oz) white chocolate
- 100 g (3.5 oz) dark chocolate
- 3 fresh eggs, at room temperature
- 50 g (1/4 cup) white sugar
- 200 ml (6.8 fl. oz.) lactose-free whipping cream
- 1 package of Schär gluten-free choco chip cookies (or other similar cookies)
- 8 small glasses
- Split the eggs.
- Make sure your mixer and mixing bowl are grease-free. If necessary, wash them an extra time with dish soap or some lemon juice.
- Beat the egg whites until stiff peaks rise. Set aside.
- In another bowl, whip the cream until stiff. Also set aside.
- In another bowl, mix the egg yolk with 50 grams of sugar into a creamy mixture with a whisk. Set aside.
- Chop the dark and white chocolate into pieces. Place in two separate bowls.
- Heat a layer of water in a saucepan. Make sure it doesn’t boil. Place a glass bowl on top of the pan and make sure the bottom of the bowl doesn’t touch the water. Add the white chocolate to the bowl and melt it au bain-marie over low heat. Stir well and set aside.
- Repeat for the dark chocolate. Leave to cool for a few minutes.
- Stir half of the egg yolk-sugar mixture into the white chocolate and the other half into the dark chocolate.
- Fold half of the whipped cream into each of the bowls of chocolate.
- Finally, fold half of the egg whites into each of the bowls of chocolate.
- The white chocolate mixture may remain a bit runnier than that of the dark chocolate. That does not matter. This will set in the fridge.
- Crumble the choco chip cookies by placing them in a plastic bag and rolling them over with a rolling pin. Or put them in a food processor.
- Spread a layer of cookie crumbs over the bottom of each glass
- Then put a layer of dark chocolate mousse on top of the crumbs.
- And finish with a layer of white chocolate mousse.
- Cover the glasses and refrigerate for at least 2 hours to set.
Note: this recipe contains raw eggs and is therefore not suitable for pregnant women and young kids.
- Prep Time: 30 min
- Waiting time: 2 hours
- Category: dessert
- Method: Whipping
- Cuisine: International
Keywords: gluten-free chocolate mousse, low lactose chocolate mousse, low FODMAP chocolate mousse, white and dark chocolate mousse
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