Gelatin is a common ingredient in mousses, but some object to the flavor. This creamy dessert is held together using coconut oil instead, which firms up some when cooled. This mousse melts in your mouth!
For an extra light dessert, chill a can of coconut cream; whip half of it and fold it into the mix. Delicious! Makes 2-4 servings.
- 1 TBS. water
- 1/3 c. coconut palm sugar
- 1/4 c. cocoa powder
- 1/3 c. coconut oil
- 4 eggs, separated
- Optional: Half can coconut cream, chilled
1. In a small pot, heat water. Use: > 1 TBS. water
2. On low heat, stir in palm sugar until dissolved. Use: > 1/3 c. palm sugar
3. To pan of palm sugar “syrup”, add cocoa powder and coconut oil. Heat a little more. Use: 1/4 c. cocoa powder > 1/3 c. coconut oil
4. In a separate bowl, beat egg yolks until pale yellow. Use: > 4 egg yolks
5. In another medium bowl beat egg whites to stiff peaks: > 4 egg whites
6. Slowly pour half the hot cocoa mixture into the beaten egg yolks, mixing continuously. Yolks should start to thicken a bit; don’t overheat.
7. Fold the remaining hot cocoa mixture into the whipped egg whites.
8.Optional: At this point, you can also whip a half can of pre-chilled coconut cream, to fold into the mix. Use: > Half a 16-oz. can coconut cream
9. Fold all the ingredients together, then pour into jars or stemmed glasses. Place in refrigerator several hours, or overnight, to set.
10. Garnish with a mint sprig or a bit of chocolate, to serve.
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