Chocolate and Apple Mousse: the Fit Recipe with 2 Ingredients
How to make chocolate mousse without eggs and without cream using only apples: a creamy, light dessert
The main problem when preparing a mousse with only two ingredients like apple and chocolate is the final texture: the risk is that the mixture becomes too watery or, on the contrary, excessively compact and “chewy” once chilled.
Often, if you don’t properly balance the natural pectins of the apple with the fat percentage of the chocolate, the mousse won’t reach that velvety creaminess you expect, separating or becoming a rigid block.
The secret to solve this problem lies in the choice of the apple — Golden Delicious is perfect for its balance of sugars and flesh — and in emulsifying while hot.
Combining the melted chocolate with the hot apple purée allows the two ingredients to bind perfectly, creating a stable structure that remains melting in the mouth.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for chocolate and apple mousse
- 10 oz Golden apples
- 7 oz dark chocolate 70%
- 3.5 tbsp water
- raspberries
- unsweetened cocoa powder
Tools
- Kitchen scale
- 2 Bowls
- Small saucepan
- 2 Small dessert glasses
How to make chocolate mousse without eggs and without cream using only apples: the creamy, light dessert
Peel the apples, remove the core and cut them into small pieces. Put them in a microwave-safe container with about 3 1/2 tablespoons (50 ml) of water. Cook on high power for 4–5 minutes until completely tender.
Alternatively: you can bake them in a conventional oven at 356°F for 25–30 minutes or cook in a small saucepan with a lid over low heat until they fall apart.While the apples cook, roughly chop the dark chocolate. Melt it in a double boiler or in the microwave in short 30-second intervals, stirring each time to avoid burning.
Transfer the still-hot apples to the blender (or use an immersion blender) and blend until you obtain a very smooth purée without lumps. Pour the melted chocolate directly onto the apple purée and blend again until the mixture becomes glossy, smooth and perfectly homogeneous.
Transfer the cream obtained into a mold (ideally a 6×6 in pan lined with parchment paper, or individual silicone molds). Level the surface well and refrigerate to set for at least 3 hours.
Take the mousse out of the refrigerator a few minutes before serving: this step is essential so it regains its natural creaminess. Unmold, dust with unsweetened cocoa to taste and enjoy.
Ingredient Notes and Substitutions
Chocolate: A 75% cocoa percentage guarantees a solid structure. If you use a chocolate with less cocoa (e.g. 50%), the mousse may remain softer; in that case, reduce the amount of apples slightly.
Apples: Golden Delicious is best for texture, but you can also try Pink Lady for a tangier note.
Sweetener: If you prefer a sweeter taste, you can add a tablespoon of maple syrup or honey during blending, although cooked apple is usually sufficient.
Storage
In the refrigerator: Keeps perfectly for 3-4 days covered with plastic wrap.
In the freezer: Freezing is not recommended because the texture of the apple would change dramatically once thawed, losing the emulsion with the chocolate.
Recipe Variations
Spiced: Add a pinch of cinnamon or ground chili during blending for a gourmet touch.
Crunchy: Before serving, garnish with chopped toasted hazelnuts or almonds.
With Raspberries: As suggested in the picture, decorate with fresh raspberries to contrast the density of the chocolate with the fruit’s freshness.
Tips
Fine purée: Make sure the apples are piping hot when you blend them with the chocolate; the heat will help the cocoa fats distribute evenly through the apple flesh.
Parchment paper: If you use a rigid pan, wet and wring the parchment paper well before inserting it: it will adhere better to the sides and give the mousse a more regular shape.
