I realize that labeling this dessert “dairy-free” is a bit redundant, given that traditional mousse is made without dairy. However, many recipes do include dairy (usually whipped cream, which is an easy way to weasel out of the beating of egg whites); many savory versions are made with roux thickened sauces (like veloute or beschamel) which also include dairy. However, this is the very simple classic version with just a few ingredients. It is unbelievably simple to make (if your beating arm gets tired, you can use electric beaters), and will be a definite crowd pleaser. The prep takes just minutes, though you need to give yourself at least two hours of chill time (overnight doesn’t hurt either).