This recipe came about one day when I tried to make truffles and it didn’t work. The problem was I put too much milk in it to roll it up in the ball shape. But when I tasted it – it tasted just like chocolate mouse. I just needed to make it fluffier.
I started with this recipe, but I don’t use coconut oil or milk and I knew the consistency would be different. In order for it for it to not be runny or too thick (which leads me to me making it too runny), I used these ingredients.
6 oz dark chocolate
6oz semi sweet chocolate
1 tablespoon oil
½ cup almond milk
1 tablespoon vanilla
I chopped the chocolate into smaller pieces and set it aside in a bowl with the oil. Then I put the milk on the stove and brought it to a boil. As soon as it started boiling I took it off and immediately poured it on the chocolate chips.
Then I stirred it with a rubber spatula just like nom nom paleo told me to. Until it was a thick chocolate consistency – add in the vanilla – stir some more.
After I let it set in the fridge overnight it was supposed sorta like ice cream so I could roll it into balls to form the truffles, but it was too soft – my changes were off somehow. So I whipped 3 egg whites with a little sugar (like an ounce) and mixed it in with my rubber spatula.
Boom – chocolate mousse! And it was soooooooooooooo good.