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Chocolate Mousse (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Phil Walker.
1 tablespoon gelatin dissolved completely in 4 tablespoons of very hot water.
3 large eggs or 5 size 3, separated
75g/3 ounces caster sugar
75g/3 ounces of good dark chocolate melted with one tablespoon rum (optional) in microwave or over pan of very hot water.
Half a pint (10 fluid ounces) of double cream or whipping cream, whipped to soft peak.
Whisk egg yolks and sugar over a pan of hot water, until pale and creamy, stir in cooled gelatin, and melted chocolate leave to cool just a little. Then whip egg whites to soft peak. Fold whipped cream into chocolate mixture, followed by egg whites. Tip into a large serving bowl and chill in refrigerator for an hour or so. Serves 8 to 10.
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