No-Heavy-Cream Chocolate Ganache or Mousse

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Finally, you can make ganache without feeling guilty about all the heavy cream! This alternative tastes just like the real deal: smooth, chocolatey and absolutely delicious. This recipe is my life saver when I don’t have any heavy cream at home and still want to add the perfect touch of chocolate to a dessert.

The uses to this recipe are endless. You can pour it over a cake as a silky smooth finish, put it in the refrigerator to harden and then form balls to make truffles, use it as a cake or cupcake filling, whip it up into mousse and use it to frost a cake, use it as a filling for a chocolate truffle tart and more!

I found this idea on www.nigella.com

 

Makes: about 1 1/2 cups ganache or mousse

 

Ingredients:

8 oz chocolate (dark but not too dark, semi-sweet, or milk works)

3/4 cup water or milk

 

Directions:

Place the chocolate and water (or milk) in a saucepan. Put the pan over medium-low heat and stir constantly. When the mixture starts bubbling, lower the heat. The mixture should be a thick sauce with little or no lumps of chocolate pieces still in it. This can now be used as a ganache to pour over cakes, use as fillings, or whatever you like.

To make this into mousse, grab a larger bowl and put 2 cups of ice into it. Then, fill it up 3 inches with water. Then put the pan with the chocolate sauce in the ice/water bowl. Whisk the chocolate constantly to incorporate air until it thickens into chocolate mousse. If the ice melts, add more ice. To make the process faster, transfer the chocolate into a metal bowl before putting it in the ice water. Also, you can use an electric mixer to mix the chocolate into mousse as it’s in the ice water to make the process faster as well. If the mousse is too stiff/hard, add a few tablespoons of water or milk to thin it down. You can also reheat it over the stove or in the microwave to turn it back into its liquidy form. Enjoy!

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11 thoughts on “No-Heavy-Cream Chocolate Ganache or Mousse

    • The Chen Kitchen says:

      When ganache is hot, it is quite liquidy. This is perfect for pouring over cakes or as an ice cream topper. If you would like to thicken it, let it cool down for an hour or two. If you chill the ganache in the freezer or fridge, it will become hard-perfect for truffles.

    • Michelle says:

      The instructions that describe the ice bath are imperative to transforming the consistency. I just made this recipe with semisweet baking chocolate (Ghiradelli) and lactose free milk (fat free skim). After transferring the chocolate & milk mixture into a metal bowl that sits in the ice bath while using the whisk attachment on my hand mixture, it took awhile but I figured it would since the milk was fat free. It turned out amazing! Thank you so much for sharing this recipe!

  1. Regeena says:

    it took me FOREVER just to get the mousse to be thick and now I have no idea how long I should let it sit in the fridge 😦

    • The Chen Kitchen says:

      I’m sorry about that! The mousse thickens up by incorporating air, so using a stand mixer with a whisk attachment or an electric beater quickens up the process. As long as the mousse is thick, you can use it! You can also cool it down by placing it in the bowl of mousse into another bowl of ice water. Just make sure it doesn’t melt if it is hot where you live. I hope it still turns out well for you!

  2. Isabella says:

    I have been looking for a foolproof, delicious chocolate mousse recipe for so long! This is perfect and mine came out great! I can’t wait to try it with extra dark chocolate and water.

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