This recipe is so simple. It is gluten free, refined sugar free and dairy free. For a mousse this sounds like a contradiction of terms. In my detailed notes (link at the bottom of this page) I provide the links for where I discovered the idea and also the science behind why this works.
INGREDIENTS
4 oz unsweetened chocolate 1/2 cup of maple syrup 1 3/4 cups of Oat Milk
EQUIPMENT REQUIRED
Good blender Two or three small bowls or 6 small ramekins
INSTRUCTIONS
Break up the chocolate into smallish bits
Put all the ingredients into the blender
Run the blender for 2 1/2 minutes
Pour into the small dishes or ramekins and put in the fridge overnight
NOTES
If you are not using my oat milk, use barista oat milk.
If you find the result is not sweet enough for you, increase the maple syrup by 1 tablespoon increments and reduce the oat milk by the same amount.