Chocolate mousse- eggless, butterless and gelatin free

so what the heck is in it?

CHOCOLATE! isn't that why you would want to eat it in the first place? Stay tuned for fun ways to upgrade your mousse at the bottom, too.

First thing's first: I want to dedicate this post to CR who recently got engaged to S and she is one of my devoted readers and a big chocolate fan (in case you were wondering why we're friends)-only the best to both of you!

OK, on to the recipe-

Before I became pregnant with Mr. baby (who has recently morphed into Mr. toddler- what the heck?) I used to make a different chocolate mousse which was notoriously fabulous but boasted raw eggs. At the beginning of the pregnancy,as part of my obsession with reading all things baby I discovered that raw eggs are really not recommended for pregnant women. WHAT????how am I supposed to get embaressingly fat if I can't eat rediculously unhealthy foods like chocolate mousse? Desperate, we sought out the gynocologist who had bursted many a pregnancy related myth (metal detectors really don't do any harm-who knew?) but unfortunately this was no myth: "let's put it this way" said the doctor "I got my mom to ditch her raw egg laden chocolate mousse recipe...get the picture?".

Darn it, now what? the only way to have a healthy baby but simultaneously maintain happy parents would be to find a different recipe.Who knew that the least guilt trip laced one would also be the easiest one? (btw-the best one too):

Ingredients: (about 4-6 servings, try not to finish the whole thing by yourself)

100 grams bittersweet chocolate (I'll admit that I too occasionally succumb to the whole "no less than 60% cocoa" chocolate fad because the results are yummy.If you have access-go for it, but if not don't sweat it because you can still make really great mousse with slightly lower quality chocolate)

1 container (250 m"l) whipping cream

Break the chocolate into pieces and melt them in the microwave or in a bowl on top of a pot filled with boiling water (make sure the water doesn't touch the bowl with the chocolate in it).In a seperate bowl whip the cream.Allow the melted chocolate to cool a little and fold into the whipped cream. Cover with plastic wrap (or spoon into individual bowls\glasses and then cover with plastic wrap) and chill at least 4 hours before serving.Ta dah!easy, right? yet incredibly rich and yummy.

* If you choose to use non-dairy whipped cream and notice a bit of an after-taste add a few drops of vanilla extract and a pinch of sugar, or just add a teaspoon of vanilla sugar.You can also do this if you feel that the mousse isn't sweet enough for your taste

Yaels krazy korner:

is plain chocolate mousse a little too "been there, done that" for your taste?try these fun twists:

chocolate caramel mousse:melt the chocolate according to the original instructions but before whipping the cream set about 1\2 a cup aside.In a small saucepan melt 1\2 a cup of sugar and when it begins to carmelize add the reserved cream and set the flame on low.Mix thoroughly until combined and remove from heat (there may be small sugary chunks left and that's cool).Beat the caramel with the melted chocolate until combined (be careful-it's hot and may spray).Fold into the whipped cream and chill as above.

mocha chocolate mousse:follow standard directions but before chilling the mousse dissolve one tablespoon of powdered coffe in 1\4 cup hot water and fold thoroughly so as not to dilute the mousse.

I want to know how it came out! don't forget to comment and have a chocolate-y day!