This recipe is one of my new favorite when it comes to chocolate desserts – it’s easy, completely fuss free, eggless, gluten free, grain free, low carb and quick! Does it get better than this? Not really, if you ask me. As long as you stick to these exact proportions and use the best quality chocolate you have available, you’re set to make these perfectly portioned chocolate mousse shots.
In this particular recipe, if you’re unsure about the amount of cornstarch, use less, because using too much will result in a lumpy, gooey mess. I was inspired by a recipe for chocolate pudding (I can’t seem to find it online) on the back of a Ghirardelli baking chocolate bar that my cousin brought me. I amended it, to cut the sugar and the extras and make the texture a little more mousse-y and a little less pudding-y. As a result, you can actually serve it warm, too, if you prefer that. You can also line the bottom of your shot glasses with a biscuit crumble or top them with a little whipped cream, chocolate shavings or roasted nuts. I like it as a classic chocolate mousse, but it’s yours to play with! I haven’t tried it with non-dairy milk but I plan to next time, it might just work well with that too. Let me know what you think of these chocolate mousse shots if you do try them – I’d love to see pictures too, tag me on Instagram @theindiaedition.
- 60g dark chocolate, broken into small pieces
- 125ml (1/2 cup) milk
- ½ tsp cornstarch (also known as corn flour)
- In a heavy-bottomed pan on low heat, combine all three ingredients. Using a whisk, continuously whisk till the chocolate in completely melted (about 5-6 minutes).
- Once the chocolate is completely melted, watch for when the mixture is just beginning to bubble. Allow it to bubble for just about 20-30 seconds. Remove from the heat and pour into shot glasses immediately - if you let it sit it will begin to thicken already.
- Chill for at least one hour, but preferably 2-3 hours, before serving.