Low FODMAP Chocolate Mousse

This creamy chocolate mousse is a treat for anyone. Top with a fruit of your choice and it can become a perfect dessert for any season. This recipe is adapted from Monash University.

Servings: Makes 6 individual cup servings

Preparation time: 20 minutes, plus an addition 1 hour to chill

INGREDIENTS

• 10.6 oz (300 g) dark baking chocolate, roughly chopped

• 3 large eggs

• ¼ cup plus 1 teaspoon granulated sugar (about 55 g)

• 1 tablespoon unsweetened cocoa powder

• 1¼ cups lactose-free heavy whipping cream (about 10.6 oz / 300 g)

PREPARATION

The chopped chocolate should be melted using a double boiler method so it does not burn. To do this, fill a saucepan to around 1/4 full of water and place it on the stove on medium-low heat. Set a heatproof bowl into the saucepan. The bowl should not be touching the water.

Once the water is gently simmering, place the chopped chocolate into the bowl. Stir until the chocolate is fully melted. Careful when touching the bowl as it will get hot in the process.

Remove the bowl from the heat and let the chocolate cool slightly.

In a large bowl, beat the eggs and sugar with an electric mixer for about 5 minutes, until the mixture is pale, thick, and roughly doubled in volume.

Gently fold the cocoa powder and slightly cooled melted chocolate into the egg mixture until combined.

In a separate bowl, whip the lactose-free heavy cream until thickened. Be sure to stop beating before the cream becomes grainy or over-whipped. It should be just starting to hold its shape but not stiff.

Using a large spoon or spatula, gently fold the whipped cream into the chocolate mixture, keeping the mixture as airy as possible.

Divide the mousse among 6 serving glasses. Refrigerate for at least 1 hour. Let stand at room temperature for about 15 minutes before serving.