If I could eat one thing for the rest of my life it would be Chocolate Mousse. It’s flurry, creamy, chocolatey and this one is actually good for you. Free from the refined sugar and thickened cream in commercial varieties. - Angela Simson - The Gratitude Project
ingredients
- 100g bar Dark Chocolate see product
- 15g organic unsalted butter
- 2 cans coconut cream - refrigerated
- 3 eggs - separated
method
- Step 1Melt dark chocolate and butter in a bowl over simmering water on the stove. Set aside to cool completely.
- Step 2Whisk egg whites in a clean bowl until stiff peaks form.
- Step 3Open cans of coconut cream and using a spoon, scoop out the thick cream into a large bowl and leave the coconut water in the can*. Whisk coconut cream until thickened slightly.
- Step 4In three batches, add egg whites and melted chocolate. Carefully fold together, be sure not to deflate this fluffy goodness.
- Step 5Pour into individual cups or one large serving bowl and refrigerate for at least 2 hours, preferably overnight.
- Step 6Serve with fresh berries or a dusting of raw cacao powder.
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- Comments 0
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