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    Scott Adams

    Chocolate Mousse (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Phil Walker.

    Ingredients:
    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.



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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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