Nutrient Dense Chocolate Mousse

Chocolate mousse is a childhood favourite of mine that my mum to use make for special occasions. That recipe was chocolate, cream and eggs. But most recipes are high sugar, use chocolate bars (full of sugar, soy lecithin, artificial flavours, milk powders etc) and use cream that is full of thickeners, emulsifiers, vegetable gum or guar gum. When we think about food there isn't really bad food there is just bad ingredients. Let's make a good version!

The Recipe 

The Method

1. Pour the cream into a small saucepan and sprinkle over the gelatin and allow to bloom.
2. Add in the cacao, honey and vanilla. Turn the heat to medium and whisk well to combine.
3. You want to gently heat the cream (don't simmer or boil), using a thermometer warm the cream to 38-40 degrees. 
4. Take off the heat and add in the egg yolk, whisk well to combine. 
5. Pour into 1 large bowl or 6-8 smaller portions. Place into the fridge to set for 3-4 hours for the 1 bowl or 1 hour for individual serves. 
6. Decorate with desired toppings- whipped cream, yoghurt, coconut yoghurt, berries, fruit, coconut flakes, toasted nuts, dusting of cacao powder.

Notes

The mousse will last up to 5 days in the fridge covered.

To make it dairy free use half coconut cream and half coconut milk in replace of the cream.

To make the mousse firmer like a panacotta up the gelatin to 3 teaspoons. 

You could add Brandy or other liquors for a boozey dessert. 

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