Description
A delicious festive dessert: low FODMAP chocolate mousse. With three layers: white chocolate, dark chocolate, and a layer of cookie crumbs. Gluten-free.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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
