Classic French chocolate mousse update

This post is close to my heart not just because I love chocolate and cooking with real foods and learning to manipulate eggs, but because it reminds me of happy summer camp times I spent as a kid at French camp!

Literally almost 4 years ago now, I shared the classic French chocolate mousse recipe I learned from a French counselor at camp when I was a kid. I pretty much copied it from the camp newsletter, and didn't give many good instructions, and I probably haven't made it since. But this year I've been very into our real foods diet featuring incredible nutrient-dense foods like eggs, and I wanted to make a whole foods version of the classic French recipe--with as few changes as possible.

I no longer eat grains or gluten (there is a little flour in the original recipe) or dairy (except grassfed cow butter). I also no longer eat white or cane sugar. And, I try to avoid even minimally processed foods like chocolate chips when possible. So this modified recipe is gluten free, dairy free, and Paleo/Primal friendly. But tastes just as good or better than what I remember!

Here goes the recipe, plus much clearer instructions than last time. ;)

(Paleo) Classic Chocolate Mousse


Ingredients:


Directions:

1. Make your own chocolate--I used this easy chocolate chip substitute with whole ingredients: equal parts cocoa powder and coconut oil (to total about 10 oz). An easy chocolate chip substitute is cocoa powder, coconut oil, dash of vanilla, and sweetener. I didn't add sweetener to my "melted chocolate" since I knew I'd be adding some as the next ingredient.

2. Now, stir in the xylitol, erythritol, honey, or whatever you want to use...

3. Add the coconut milk. Depending on how thick your chocolate ends up (I threw in a little too much cocoa powder so mine was thick!), add 1/4 to 1/2 cup coconut milk. (The Natural Value brand is the best for no added ingredients or thickeners derived from corn!)

4. TURN OFF THE HEAT. Let it cool down a little so that it won't cook the egg yolks when you put them in.

5. Separate the egg whites into a bowl and stir the yolks into the chocolate. (I didn't catch this photo till the last yolk!)

6. Beat the egg whites with an electric handle mixer until stiff peaks form--until they are very stiff.

7. Slowly, carefully fold the chocolate into the whites (or vice versa). I'm not sure what the actual definition of "folding" is I just looked it up. "mix an ingredient gently with (another ingredient), esp. by lifting a mixture with a spoon so as to enclose it without stirring or beating."

Yeah, basically very careful, slow mixing so you don't flatten the egg whites. Keep them as fluffy as possible!

Should be a thick, chocolatey mixture. Ladle into individual dishes. I used our four dessert dishes but these are four VERY LARGE servings. I'd say 6 - 8 ramekins or little dishes would be perfect!

8. Refrigerate 4 hours or more. Add some fancy garnish to the top if you like. ;)


It's rich and fluffy and perfectly sweet!

Hooray for real food! P.S. The post is part of Unprocessed Fridays on Girl Meets Nourishment!

10 comments

  1. totally trying this since it is 60 day paleo challenge approved :)

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  2. This is absolutely perfect for my real food, french food and chocolate loving heart!
    Anna
    modewaerts.wordpress.com

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  3. I love the avocado and chocolate pudding too. A lot less work for lazy people like me, but it only works if you have ripe avocados laying around. :)

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  4. Criminy, that looks good. I wonder if stevia would work in place of xyli-whatever-that-is...?

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  5. Stevia would definitely work if you like it. Apparently some people have a gene or something that makes it taste bitter to them--and I think I'm one of them! But if you like it with the chocolate, would be great!

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  6. Oooh, you're doing a 60-day Paleo challenge?! Fabulous, can't wait to hear how it goes!

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  7. That looks yummy! A couple of ingredient switches could also work. Instead of cocoa, you could use raw cacao. It is VERY strong, so perhaps slightly less than cocoa as less processed. And sucanat (dehydrated cane sugar juice…has a wonderful “molassasy” taste!) would be a real food sugar.

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  8. Those would work! I've always wanted to try raw cacao but it's spendy... this would be a good place to highlight it, though! I have no objections to eating really good chocolate chips, also! ;)

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  9. Those look beautiful! I have to admit I'm not a fan of chocolate (I KNOW! What kind of girl am I?) but you did a beautiful job styling them, and I always love when a recipe has photos of what it looks like in between, the steps are very clear!

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  10. This looks great! I miss a good old fashioned pudding. But if your trying to eat paleo/primal/clean, I'd stay away from processed foods like xylitol. http://www.thehealthyhomeeconomist.com/xylitol-not-as-sweet-as-its-cracked-up-to-be/

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