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Egg-free chocolate kefir mousse

Prep Time 15 minutes
Cook Time 5 minutes
Chilling time 4 hours
Total Time 4 hours 20 minutes
Servings 4 servings
Print the recipe

Ingredients

Mousse

  • 100 g dark chocolate Use 60–70% cocoa; chop finely.
  • 150 g plain milk kefir Use unsweetened kefir; bring this portion to room temperature before mixing.
  • 20 g unsweetened cocoa powder
  • 40 g icing sugar Sift before using.
  • 130 ml whipping cream Unsweetened dairy cream with at least 30% fat; keep refrigerated until whipping.

Pear and walnut topping

  • 3 pears Choose small, ripe pears that give slightly when pressed.
  • ¼ lemon Juice only.
  • 15 g brown sugar
  • 30 g walnuts Chop before serving.
  • 50 g plain milk kefir

You will need

  • Mixing bowls
  • Small saucepan
  • Hand whisk
  • Electric hand mixer
  • Silicone spatula
  • Sieve
  • Knife and chopping board
  • Small dessert glasses

Instructions

Make the mousse

  • Melt the chopped chocolate in a small saucepan over very low heat, stirring as it melts; remove from the heat once smooth.
  • Whisk the kefir for the mousse with the cocoa powder and sifted icing sugar until smooth.
  • Slowly whisk the melted chocolate into the kefir mixture once it is no longer hot but still flows easily.
  • Whip the cold cream to soft peaks: when you lift the beaters, the peak should hold but curl over at the tip. Stop while the cream is still smooth.
  • Once the chocolate mixture is no longer warm, gently fold in the whipped cream with a spatula, lifting from the bottom of the bowl.
  • Divide the mousse between four dessert glasses, cover and refrigerate for at least 4 hours, until set.

Prepare the topping

  • While the mousse chills, cut the washed, peeled and cored pears into small dice.
  • Cook the pear dice with the lemon juice and brown sugar in a small saucepan over medium heat for about 5 minutes, until soft and coated in syrup.
  • Cool the cooked pears in a shallow container in the refrigerator.
  • Just before serving, divide the cooled pears, chopped walnuts and kefir for the topping among the four mousse glasses.

Storage and safety

Keep the mousse and pears separately covered in the refrigerator at 4°C (40°F) or below and eat within 2 days. Discard if left out for more than 2 hours, or 1 hour above 32°C (90°F). Omit the walnuts for anyone with a walnut allergy.