DARK CHOCOLATE MOUSSE

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When it comes to my Instagram posts, chocolate recipes are always among the most popular. I can’t blame you, being a big fan of creamy chocolate myself, so here is another one of my favorite recipes. The original recipe for this chocolate mousse comes from my classmate, Christine, who shared it in a class calendar project that we made for Christmas gifts in sixth grade. Since I loved cooking and baking, I had to make this promising recipe myself. That did it: I was hooked to chocolate mousse, and for many occasions I offered this delicious dessert. Like so many of my favorite recipes, I had to give this one up when I first switched to the Specific Carbohydrate Diet. Refined sugar, chocolate bars, and heavy whipping cream were among the food items that I needed to strictly avoid in order to heal my inflamed intestines. Quite some years later, and after symptoms subsided, I ventured back into treat-making but still altered the recipes so they would be free of refined sugar, grains, lactose, and starches that I continue to avoid since they only offer low quality nutrition to the body. In this recipe, I replaced the sugar with honey and used fermented heavy whipping cream in order to make it easier to digest, and for the chocolate I used 100% chocolate chips to avoid the added sugar.
Making chocolate mousse with chocolate chips that contain 100% chocolate is rather tricky since it is hard to reach the perfect sweetness and still get the consistency of mousse without ending up with a firm chocolate bar. It took a couple attempts, but I think this recipe has the perfect fluffy and creamy texture of a mousse. I usually test my recipes with my family and also friends on a conventional diet, so I made this dessert for a Halloween party. I asked around if they liked it, but of course you will never get a negative answer since nobody wants to offend you, so I checked for leftovers when I collected the jars after the party. I found two glass jars that had ended up in the trash can which made me wonder what some people are thinking— but there were zero leftovers so that must have meant everybody liked it. After passing this test, it is finally on my blog. Find the recipe below and let me know what you think!
For all recipes that ask for raw eggs, I make sure to buy local, organic eggs that are super fresh and I know they are laid by healthy chickens. If you do not ferment the heavy whipping cream, I recommend to whip it so the dessert gets an even better fluffier texture. I always use a light colored honey because I don’t want the honey taste to overpower the rest.

SERVES 6 (I filled 12 mini mold Weck Jars/140ml)
INGREDIENTS
1 cup (5 oz.) chocolate chips (I use 100% chocolate)
6 eggs
3 tbsp hot water
3/4 cup honey
2 tbsp date paste (optional)
3/4 cup heavy whipping cream (I recommend fermented heavy whipping cream for people with more severe gut inflammation or lactose intolerance)

tools: hand mixer or stand mixer

INSTRUCTIONS
In a double boiler, carefully melt the chocolate chips (do not overheat), then add the honey and stir until well combined. Set aside.

Separate the egg yolks from the egg whites.

Add the egg whites to a tall mixing bowl or bowl of a stand mixer. Using the whisk attachment, beat the egg whites until stiff peaks form.

In a separate bowl, beat the egg yolks with three tablespoons of hot water until creamy. Add the honey chocolate mixture and continue stirring until well combined, then add the fermented cream. Stir to combine.

Using a wooden spoon or spatula, carefully fold the egg whites into the chocolate mixture. Pour the chocolate mousse into your favorite serving dishes and refrigerate for at least 2 hours to set.

Eat plain, or garnish with fermented heavy whipping cream. Sprinkle with chocolate nibs or decorate with piped chocolate ornaments. For Halloween I added Italian honey meringue. (see recipe below) and caramelized the tips using a kitchen torch.

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ITALIAN HONEY MERINGUE

INGREDIENTS
3 egg whites
1/3 cup honey
1 tsp lemon juice

INSTRUCTIONS
Place the egg whites into the bowl of a stand mixer and start whisking. Add the honey to a small saucepan and bring to a boil. As soon as the egg whites form stiff peaks, pour the honey down the sides of the metal bowl and keep whisking until the meringue is glossy. Spread the meringue evenly over the rhubarb. Place the cake into the broiler for about 30 seconds, keeping an eye on it so that it doesn’t burn.

Pipe onto your favorite cakes or desserts, like chocolate mousse or rhubarb cake.

Serve immediately.

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