Last year I posted this recipe for a real nice chocolate mousse, low in carbs, high in deliciousness! I’ve discovered since then that you don’t really have to whip the egg whites separately- left on high for ten minutes or so, the whole-egg version whips up light and fluffy on its own. Still low in carbs, high in yummy-ness, but also: Even easier to make. Whoot!
I like that this recipe is streamlined. Although cocoa powder can be difficult to sift into mixes without getting lumpy, in this recipe, it’s mixed into the honey first, which removes any lumps. Perfect! This mousse can serve 4, but two hungry people have been known to polish it off on their own…
- 4 eggs (room-temperature for best volume)
- 1/4 c. cocoa powder
- 1/3 c. honey
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 can coconut cream, chilled
1. Whip room-temperature eggs until light and fluffy, about 5-10 minutes on high. Use: > 4 eggs
2. In an oiled glass measuring cup (or small bowl), measure in the following. (The oil will keep the honey from sticking.) Use: > 1/4 c. cocoa powder > 1/3 c. honey > 1 tsp. vanilla > 1/4 tsp. salt
3. Gently fold the cocoa-honey mix into the whipped eggs. Set aside.
4. Coconut cream is thicker than milk, although some canned coconut milk is almost solid when you shake it- that’s what you’re looking for. When removing the coconut cream from the can, you can set any liquid that’s settled to the bottom of the can aside for other uses, as it might water the recipe down a bit. Whip the pre-chilled coconut cream in separate bowl. Use: > 16-oz. can coconut cream
5. Fold all the ingredients together, then pour into cute little mason jars or stemmed glasses. Place in refrigerator several hours, or overnight, to set.
6. Garnish with fresh fruit or a bit of chocolate, if desired, to serve.