Best Non Dairy Chocolate Mousse Recipes

CHOCOLATE MOUSSE PIE (CAN BE MADE NON-DAIRY)

Steps:

• Melt chocolate in the top of a double boiler.
• Then, beat at high speed until smooth: the melted chocolate, margarine, eggs, and sugar.
• (at this point i place the mixture back on the double boiler and heat it because of the raw eggs, but i've heard that there is only a possibility of Salmonella with CRACKED eggs, otherwise there is no danger at all).
• In clean and dry mixer, whip non dairy whipping cream until soft peaks form according to package directions (it took me a quarter of the time that it said it would on the box).
• Put some of that whipped topping aside for the top of the pie.
• Gently combine the chocolate mixture with the whipped dessert and scoop into pie crust.
• Freeze for a bit (45 minutes?) to set the chocolate layer.
• Spread rest of whipped topping on top.
• For a softer consistency, like pudding, keep in fridge, or take out with time to defrost it before serving. for a richer denser consistency, keep in freezer till a few minutes before serving.
• YUM!

NON-DAIRY CHOCOLATE MOUSSE

Steps:

• In a mixing bowl, cream the margarine.
• Add the sugar, vanilla and melted chocolate and beat until fluffy.
• Add the eggs and beat for 3 minutes until smooth and thick.
• Refrigerate until serving.

NON-DAIRY SIMPLE CHOCOLATE MOUSSE

Steps:

• Beat together margarine, sugar, cocoa, and eggs for about 2 minutes until mixture becomes a little separated. (i use an electric whisk).
• Add each egg one at a time to the mixture - beat after each egg.
• add vanilla.
• Beat for about 5 minutes until the mousse gets lighter (it starts off very dark, you will be able to see the difference).
• As you mix, make sure to scrape sides so everything mixes well.
• Pour into graham cracker crust and freeze.
• When frozen (I usually do this the next day) whip up the Rich Whip and spread over frozen mousse.
• Re-Freeze until ready to serve.

WHITE AND DARK CHOCOLATE MOUSSE (NON-DAIRY)

Steps:

• Whip topping until in doubles in volume. In another bowl, whip egg whites. Fold egg whites into whipped topping. Fold in yolks. Divide whipped mixture in half. Place dark chocolate chips in microwave-safe bowl and heat until melted. Add dark melted chocolate to 1/2 of whipped mixture. Melt white chocolate and add to the other 1/2 of whipped mixture. Place in decorative serving dish and alternate layers of white/dark chocolate. Freeze. Take out of freezer 20 minute before serving.