My own dairy-free chocolate mousse ice cream!



I've apparently made chocolate mouse mousse ice cream two other times, but I only remember the first. This time I standardized a little better, so I'm going to post my recipe.

Ingredients

• approx. 8 oz dairy-free chocolate
  (I use the dark chocolate discs from the Bulk Barn)


• slightly less than a full carton of soy creamer
  (although I'm sure a full carton will do just as well)


• 5 eggs, separated


• approx. 2 tsp salt


• approx. 1-1/4 tbsp sugar

Directions

Whisk/blend the egg whites with the salt until soft peaks form. Add the sugar towards the end, beating slightly thereafter.

Over low heat, melt the chocolate into the non-dairy creamer, whisking to incorporate the chocolate. This tends to splash, so be patient. Do not allow the solution to boil (the soy will curdle). Once the mixture has heated sufficiently to melt all the chocolate and so that wisps of steam are rising, temper the eggs yolks and whisk into the hot chocolate mix. While still hot, fold the egg whites into the chocolate blend.

Note: the residual heat of the chocolate mix is how the eggs cook, so work quickly. Allow mousse blend to cool, then freeze as per ice cream maker's directions.

I usually eat a bit of the mousse before freezing, you know, just to make sure it tastes right. :)

This time, I found that the mousse was a bit overly salty/not sweet enough for my liking, but then it seems to have righted itself during the freezing process. The ice cream came out fantastically.