Lactose-Free Chocolate Mousse

Ingredients

• 6 oz dark chocolate (70%+), chopped
• 2 cups lactose-free whipping cream (Natrel or similar), cold and divided
• 3 tbsp sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Melt chocolate in a heatproof bowl over simmering water (or microwave in 30-second bursts), stirring until smooth. Let cool slightly.
2. Heat ½ cup of the cream in a small saucepan until steaming. Pour over melted chocolate and stir until ganache forms. Let cool to room temperature.
3. Whip remaining 1½ cups cream with sugar and vanilla to medium peaks.
4. Gently fold one-third of the whipped cream into the chocolate ganache to lighten it. Fold in remaining cream in two additions, preserving as much air as possible.
5. Spoon into glasses or ramekins. Refrigerate at least 2 hours before serving.

Notes

Many dark chocolates (70%+) are dairy-free, but always check the ingredient list — some brands include milk fat or butterfat even at high cacao percentages. This mousse keeps refrigerated for up to 3 days.