Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Chocolate Mousse (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    Celiac.com Sponsor (A12):
    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.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    9 eggs, separated
    1 ½ cups sugar
    1 1/3 cups potato starch flour
    Juice of ½ lemon (1 ½ Tablespoon)
    Beat whites until partially stiff. Add ¾ cup sugar and beat until very stiff. Set aside. Mix yolks with ¾ cup sugar, potato starch and lemon juice. Gently fold in egg whites. Pour in non-greased tube pan or 9 x 13 baking pan at 350F for 1 hour. Before removing from oven, turn oven off, open door slightly and let sit 10 min. Remove and invert tube pan on a wine bottleneck to cool.


    Scott Adams
    This recipe comes to us from Ann Sokolowski.
    Preheat oven to 300F.
    Ingredients:
    2 cups grated carrots - ½ lb.
    1 cup raisins
    ½ cup honey
    1 teaspoon cinnamon
    1 teaspoon powdered ginger
    ½ teaspoon cloves
    1 teaspoon cinnamon
    2 tablespoons gluten-free butter or margarine
    1 ½ cups apple juice concentrate
    2 cups cornstarch
    1 teaspoon gluten-free baking soda
    1 cup chopped walnuts
    Directions:
    Place carrots, honey, spices, butter and apple juice concentrate in heavy saucepan, bring to a boil and cook over low heat for ten min. Allow to cool to lukewarm.
    Mix together dry ingredients and stir into apple juice mixture. Pour into 2 small well-greased loaf pans (may use other sizes) and bake for 45 minutes bake at 300F degrees in ...


    Scott Adams
    This recipe comes to us from Lashelle Thompson. 1 ¾ cup Open Original Shared Link
    1 cup sugar
    ¾ cup cocoa
    1 ½ teaspoons baking soda
    1 ½ teaspoons baking powder
    1 teaspoon salt
    2 eggs, beaten
    1 – 21 ounce can of gluten-free cherry pie filling
    1 teaspoon vanilla
    1 teaspoon almond flavoring
    1 cup boiling water
    Preheat oven to 350F. Mix the gluten-free flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Mix in the eggs, pie filling, and flavorings. Add the boiling water, mixing gently. Pour into a greased and rice floured 9" x 13 pan, or two 9 pans. Bake for about 30 minutes. Cool 10 minutes before removing from pans.


    Scott Adams
    Ingredients:
    6 tablespoons butter, softened
    ½ cup unsweetened cocoa
    ¾ cup sifted confectioners sugar
    1/3 cup milk
    1 teaspoon gluten-free vanilla
    Directions:
    Cream the butter until it is fluffy. Sift together the cocoa and sugar; add to the butter alternately with the milk. Add the vanilla. Whip until light and it is about spreading consistency.


  • Recent Activity

    1. - shadycharacter replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      3

      25 year biopsy confirmed/ate pizza with no ill effects?

    2. - trents replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo

    3. - AlyO replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo

    4. - trents replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Negative Test but I have All the Symptoms!


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,460
    • Most Online (within 30 mins)
      7,748

    BrittanyH
    Newest Member
    BrittanyH
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Hannah24
    • jessiemariecar
    • Rhonda H
    • HayleyC123
    • Touche
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...