CHOCOLATE MOUSSE
This decadent, rich, and creamy yet fluffy chocolate mousse recipe is the best you'll ever taste! Made with nourishing ingredients and unrefined sugar, it is truly a guilt-free indulgence.
Equipment
- double boiler or heat-safe bowl and pot
- hand mixer
Ingredients
- 1 cup cacao butter wafers
- 1 cup cacao powder
- 4 tbsp butter
- 5 large eggs
- 3/4 cup maple syrup divided
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- pinch salt
Instructions
- Melt cacao butter and butter in a double boiler over medium-low heat. Once melted, whisk in cacao powder and ½ cup maple syrup. Remove from heat and set aside to cool down.
- Separate egg yolks from egg whites into two separate mixing bowls.
- Add 1 tbsp maple syrup, vanilla extract, and salt to the egg yolks and whisk vigorously until the yolks thicken and lighten in color.
- Slowly pour the chocolate mixture into the yolks, whisking while pouring to thoroughly combine. Set aside.
- With an electric mixer, beat the egg whites until foamy. Once foamy, slowly begin to drizzle in 3 tbsp of maple syrup while beating on high. Beat the whites until stiff peaks form.
- Fold the egg whites into the chocolate mixture in 3 parts using a rubber spatula until just combined. Make sure not to overmix.
- Pour heavy cream into a separate mixing bowl and whip with a hand mixer until fluffy.
- Fold heavy cream into chocolate mixture. Once again, do not overmix.
- Place in the fridge for at least 3 hours or overnight. Top off with homemade whipped cream and fresh raspberries. Store for up to 5 days in an airtight container in the fridge.