Quick Eggless Chocolate Mousse<\/figcaption><\/figure>\nTIPS: The amounts of gelatin used depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller;\u00a0powdered gelatin sometimes contains other products (for example sugar) and doesn\u2019t set as well as pure gelatin in powder\u2026 In short, the aim here is to use the amount of gelatin which sets 500 ml\/2 cups\/about 17 oz liquid, so check the package instructions. (The whole mixture has more than 500 ml (+ cherries), so the mousse will be firm, but not hard as a standard jelly).<\/span><\/p>\nIf you want to make this dessert quicker and in an easier way, you can omit the gelatin and you will obtain a cream rather than a firm mousse. The taste will be the same.<\/span><\/p>\nThe colour of this mousse will depend on the chocolate’s quality. The darker it is\u00a0and\u00a0the higher its\u00a0cocoa content is, the darker the mousse will be.<\/p>\n
The mousses keep well (covered) in the fridge for several days.<\/span><\/p>\nPreparation: 20 minutes + several hours in the fridge<\/em><\/p>\nIngredients (serves 4-5):<\/em><\/p>\n350 ml (about 12 fl oz) Greek yogurt (if you use low-fat yogurt, it might be too sour, so I cannot guarantee the same taste result)<\/em><\/p>\n200 g (about 7 oz) good quality dark chocolate (I use\u00a0here organic, min. 72% cocoa chocolate) + some more\u00a0for decoration (if you wish)<\/em><\/span><\/p>\nabout 25 big pitted cherries + 20\u00a0for decoration<\/em><\/span><\/p>\n5\u00a0flat tablespoons confectioner\u2019s sugar<\/em><\/span><\/p>\n(1 flat teaspoon instant coffee)<\/em><\/p>\n(several tablespoons kirsch)<\/em><\/p>\n1 tablespoon gelatin in powder\u00a0<\/em>or other amount necessary to set 500 ml liquid, see TIPS above (you can use leaves too, in amounts necessary to set 500 ml\/2 cups liquid)<\/em><\/span><\/p>\nBreak the chocolate into pieces and melt it in a pan on a very low heat or in a water bath (stirring and watching it constantly so that it doesn\u2019t burn) or in a microwave (if you microwave it, do it in two-three stages because once it\u2019s \u201ccooked\u201d, it cannot be used).<\/p>\n
Put aside and let it cool down.<\/p>\n
\n
When the chocolate is warm, but no longer hot, pour it into a food processor.<\/p>\n
Add the yogurt, the sugar,\u00a0the coffee and the kirsch if you use it.<\/p>\n
Mix the yogurt and chocolate mixture until smooth.
\nTaste if it’s sweet enough for your taste and add more sugar if needed. Mix again.<\/span><\/p>\nDissolve the gelatin in 4 tablespoons warm water or even hot water if it’s advised on your package. If using leaves, soften them in cold water, squeeze and dissolve also in 4 tablespoons warm water.<\/span><\/p>\nMix well the dissolved gelatin with the yogurt mixture.\u00a0<\/span><\/p>\nDivide the pitted cherries into individual serving bowls.<\/p>\n
Pour the mousse over them.<\/p>\n
Put the mousse into the fridge for 2 -3 hours until it sets.<\/span><\/p>\nDecorate with shaved chocolate and cherries just before serving.<\/p>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
This year, thanks to favourable weather conditions, cherries have appeared in France and Switzerland early, so I have been enjoying them for quite a long…<\/p>\n","protected":false},"author":1,"featured_media":16432,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[132,55,204,23,209,164,69,6,167],"tags":[215,45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16257"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16257"}],"version-history":[{"count":26,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16257\/revisions"}],"predecessor-version":[{"id":16460,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16257\/revisions\/16460"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/16432"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"choco_cherry_p\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2014\/07\/choco_cherry_p.jpg\")
This year, thanks to favourable weather conditions, cherries have appeared in France and Switzerland early, so I have been enjoying them for quite a long time. This\u00a0refreshing slightly tangy dessert\u00a0keeps them\u00a0raw, untransformed, preserving not only their taste, but, I guess, much of\u00a0the\u00a0precious vitamin C.\u00a0Obviously, they make a perfect pair with dark chocolate. The photograph you see above was taken last year when I was offered some black sour cherries (unavailable here), but I have tested this mousse\u00a0with sweet cherries several times this year and it was\u00a0equally delicious (well, to be frank… almost… if, like me, you appreciate\u00a0sour cherries).<\/p>\n![\"Quick](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/06\/chocmfrp.png\")
<\/a>