Chocolate Mousse
Alicia Calvo, MPH, RDN, CDCES, CEDRD
Light, airy, yet rich dark chocolate dessert. It can be made dairy free for those who are lactose intolerant. Coconut cream is an excellent dairy free substitute for heavy cream. It can be purchased pre-made or it can be easily made from coconut milk make at home. Simply swap an equal amount of heavy cream for coconut cream.
Prep Time: 20min | Yield: 4
Ingredients:
3 eggs
4.5 oz. dark chocolate (bittersweet/60 -70% cocoa)
.3 oz. unsalted butter
2 tsp. bourbon vanilla extract
½ cup full fat heavy cream or coconut cream
3 tbsp. sugar
For decoration
Whipped cream or coconut cream
Chocolate shavings
Instructions:
Refrigerate cans of coconut milk overnight or for 24 hours.
Separate egg whites and yolks while eggs are cold. Place white in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
Whisk yolks.
In a double boiler pot, melt chocolate and butter, stirring until smooth. Stir in bourbon vanilla extract. Set aside to cool.
Open chilled cans of coconut milk and pour the liquid contents into a container to be used at another time. Scoop out the hardened coconut cream that’s left into a bowl. Whip coconut cream until stiff peak form.
Add sugar to egg whites and beat until firm peaks form.
Fold egg yolks into cream using a rubber spatula- 8 folds max. Streaks are ok.
Pour chocolate into cream yolk mixture. Fold through- 8 folds max. Streaks are ok.
Add ¼ of beaten egg whites into chocolate mixture. Fold through until incorporated- 10 folds max.
Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain- 12 folds max.
Divide mixture between 4 small glasses. Refrigerate for at least 5 hours, preferably overnight.
To serve, garnish with whipped cream or whipped coconut cream and chocolate shavings.
Nutrition Facts:
Serving Size: 1 small glass
Calories: 395
Total Fat: 28 g
Total Carbohydrates: 27 g
Protein: 8 g