Paleo Chocolate Mousse
This chocolate mousse is made from a recipe submitted by readers Chris and Cherie over at Mark’s Daily Apple. It is AMAZING – thank you so much! I really enjoyed watching the video; the care that Chris takes in sourcing real free range eggs from a nearby farmer and the obvious love that he puts into making the mousse. Be sure to watch it.
We make it on very special occasions and everyone loves it – Paleo and non-Paleo alike. We halved the quantity to make 6 mousses rather than 12 and serve it with a few fresh raspberries and some grated chocolate. It is extremely light and fluffy.
Pop the coconut milk in the fridge overnight (or for longer) and the fat will separate from the water.
If you are not eating butter, use coconut oil instead.
Be careful what chocolate you use – we did try it once with the cheaper Aldi brand and it completely separated. We now use Lindt as it contains traces (rather than added) Soya Lecithin.
Ingredients
1 full can of coconut milk
1/2 tin of coconut milk (fat only).
4 egg whites
2 egg yolks
1/6 cup honey (you could leave this out – it’s just as good)
1/2 teaspoon vanilla (we used some Bulletproof vanilla but a vanilla pod or extract works well too)
1.5 tablespoons butter (about 22g)
1.5 bars 85% chocolate (about 150g)
Fresh raspberries and a little grated chocolate to serve
Place the chocolate and butter (or coconut oil) in a dish over a saucepan of hot water and melt, stirring gently.
When fully melted, remove the mixture from any heat and allow to cool slightly.
Place the coconut milk, egg yolks, honey (if using) and vanilla extract together in a separate bowl.
Whisk until fully combined.
Pour the chocolate mixture into the egg yolk mixture.
Whisk together until fully combined.
In a separate bowl, whisk the egg whites until they form soft peaks (be careful not to over-whisk or they will collapse).
Very gently and slowly fold in the egg whites to the chocolate mixture. Take your time here – you don’t want to lose all of the air in those egg whites!
When completely mixed transfer to serving bowls, cover and leave in refrigerator for about 8 hours or overnight to firm up.
Serve with raspberries and grated chocolate.
