This quick 3-minute chocolate mousse, made without eggs or butter, deserves a place in your recipe book.
This ultra-fast chocolate mousse impresses with its simplicity: three ingredients, three minutes and a smooth result without eggs or cream.
Making chocolate mousse has never been so easy or so quick. This recipe, shared by cooking enthusiast Elisabeth Loncke on her Instagram account, has won over thousands of internet users with its surprising simplicity: three ingredients, a blender, and just three minutes are all it takes to obtain a light and delicious mousse.
Forget eggs, cream, or complicated recipes. Here, it's all about the magic of combining hot chocolate with skyr, a dense, velvety Icelandic yogurt that's naturally high in protein and very low in fat. It's an excellent substitute for cream, adding a delicious smoothness and a fresh flavor that balances the intensity of the dark chocolate.
As an added bonus, skyr is an excellent source of calcium and promotes a feeling of fullness, making this mousse a delicious and healthy dessert. Once blended, the mixture transforms into a light and airy mousse that simply needs to be chilled in the refrigerator to achieve its smooth and creamy texture.
Simple, quick and comforting, this chocolate mousse proves that you can create a good dessert in minutes, effortlessly and without sacrificing pleasure.
The list of ingredients
Preparation time: 3 minutes. Resting time: minimum 2 hours.
For two people:
- 100g of crushed dark chocolate
- 90 g of hot, not boiling, water
- 75g of very cold skyr
The steps of the recipe
Place the chopped chocolate in a heatproof bowl. Then, pour in the hot water, which should be hot but not boiling to prevent the chocolate from burning, and immediately beat at high speed until you obtain a smooth, homogeneous mixture.
Next, add the very cold skyr and whisk again for a few seconds, until the texture becomes foamy and small air bubbles form.
Pour the mixture into small individual molds or leave it directly in the jar and refrigerate for at least two hours. The mousse will solidify, maintaining a light and airy texture.
