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    Gluten-Free Greek Yogurt Chocolate Mousse


    Jefferson Adams
    • This variation on a fabulous dark chocolate mousse recipe is quicker and easier to make than the fluffier traditional version with eggs.

    Gluten-Free Greek Yogurt Chocolate Mousse
    Image Caption: Image: CC--Lauren Bosak

    Celiac.com 04/07/2018 - Looking for a sumptuous, easy-to-make gluten-free, egg-free dessert that will knock the socks off your guests? Try this variation on a fabulous dark chocolate mousse recipe courtesy of Maria Speck. Not only is this mousse quicker and easier to make than the fluffier traditional version, but dark chocolate lovers will really eat it up. 

    Ingredients:

    • 6 ounces high-quality dark chocolate with 70% cacao, finely chopped
    • 1 cup whole milk Greek-style yogurt
    • ½ cup whole milk
    • 1 or 2 tablespoons Grand Marnier, or other orange liqueur, to taste
    • 4 teaspoons orange marmalade 

    Directions:
    Place the chocolate into a medium heatproof bowl. 

    In a small heavy-bottomed saucepan, bring the milk just to a boil over medium heat. 

    Pour the hot milk over the chocolate, and let it sit for a couple of minutes. 

    Use a spatula or a wooden spoon to stir the mix until smooth. 

    In a small bowl, use a risk or fork to beat the Greek yogurt until smooth. 

    Fold the yogurt into the chocolate mixture using a spatula until thoroughly combined, then stir in the Grand Marnier. 

    Spoon the mousse into four small serving cups, cover with plastic wrap, and chill at least an hour, until firm. They can last up to a day in the refrigerator.

    Spoon a teaspoon of marmalade onto each cup and serve chilled.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

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    Scott Adams
    This recipe comes to us from “Snowfeet1.”
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    Jefferson Adams
    I recently rediscovered my love of all things mousse. It's something I've eaten from time to time in the past, but which never really lit up my food radar.
    That changed recently when I was served a heavenly chocolate mousse for dessert. Now, I'm not much of a chocolate fan, but the mousse was a knockout. Light, fluffy, and flavorful, with a luscious texture.
    I came away from that dinner thinking that I'd have to try my hand at making a strawberry version.
    This recipe was the result. It makes 6-8 servings of tasty, delicious mousse with big strawberry flavor.
    Ingredients:
    1½ pounds ripe strawberries, hulled and sliced 2 tablespoons granulated sugar ¼ cup confectioners' sugar 1 pint heavy cream or whipping cream 2 tablespoons white sugar 6 egg whites Directions:
    Clean, hull and slice strawberries. Be sure to save 6-8 strawberry slices for garnish.
    In a medium bowl, finely chop half of the strawberries, but leave some chunks. Stir in sugar.
    Allow chopped berries to macerate in the granulated sugar for 20 minutes or so.
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    In another chilled bowl, whip egg whites until stiff peaks form.
    Pureé the remaining strawberries together with the confectioners' sugar in a blender.
    Fold whipped cream into pureéd strawberries. Fold egg whites into strawberry and whipped cream mixture, and chill for 20 minutes or so.
    Arrange the macerated strawberries at the bottom of 6-8 chilled glasses. Fill the glasses with a thick layer of the strawberry cream.
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    You can serve immediately, or refrigerate for up to a few hours.
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