Well, in all honesty I had planned to post a recipe earlier today for a Lemon Coconut Flour Cake with Lemon Marshmallow Frosting, unfortunately, the weather was not cooperating and my frosting turned out looking like shiny white fondant….darned humidity! Kitchen disasters happen, and this definitely classifies as a disaster! To make it up to you I am posting a recipe for a very simple yet elegant Chocolate Mousse. I admit, I am not a chocoholic, but I think this is perfect, more dense than mousse made with whipped cream, this recipe yields a desert that is not too sweet and not too rich. The recipe is also free of grain, casein, and nuts….bonus! I wish I could take credit for developing this luscious treat, but it comes from Dorie Greenspan’s cookbook, Around My French Table. The cookbook is fabulous and the photography is stunning, I am inspired each time I open the cover. This mousse can be put together quickly and let’s be honest, chocolate mousse is impressive. I have made a few tweaks to the original recipe, adding a little extra chocolate and my homemade vanilla extract to round out the flavor. Feel free to make your own version of this mousse, maybe a bit of coffee to make a mocha mousse, or organic orange or organic peppermint extract? However you make this chocolate mousse, I hope you enjoy it.
4 Ounces of Bittersweet Chocolate (note: Dorie uses 3 ½ ounces)
3 Large Pastured Eggs (at room temperature)
Pinch of Celtic Sea Salt
1 ½ teaspoons of Raw Organic Sugar
2 ½ teaspoons of Organic Vanilla Extract
Gently melt the chocolate in a large heatproof bowl over a saucepan of simmering water.
Separate the eggs; reserving the eggs whites.
Using a whisk, stir the egg yolks into the melted chocolate one at a time.
Remove the bowl of chocolate and blended egg yolks from the heat.
Add vanilla extract to chocolate and egg yolk mixture and whisk to incorporate.
Using a hand mixer beat the 3 egg whites and the salt until they start to form soft peaks.
Continue beating and gradually add the sugar until the egg whites are shiny and hold medium-firm peaks.
Spoon approximately ¼ of the whites over the melted chocolate and stir with a whisk until the mixture is almost smooth and the color has lightened.
Spoon the rest of the whites over the chocolate and using a rubber spatula carefully fold the whites into the chocolate mixture. Be as thorough as you can without overworking the mixture. It’s O.K. to have a streak or two of egg whites showing.
Using the spatula spoon the mousse into a serving bowl or individual bowls.
Serve immediately, or cover lightly with plastic wrap or parchment paper and refrigerate until ready to serve.
This may be served with a dollop of freshly whipped raw cream, but the mousse is wonderful on its own.
I am dedicating this post to the D-Man’s Guardian Angel, who loves my little boy almost as much as she loves chocolate.