Sweetened with maple syrup instead of sugar, Carrie Vitt’s Chocolate Mousse is rich and thick but full of protein from eggs and cream plus antioxidants from cocoa powder. Ok, maybe we’re rationalizing a bit, but this dessert satisfies the urge for decadence without the shock to our bodies of refined sugar! Enjoy it flavored by either a regular or chocolate flavor of Teeccino.
Deliciously Organic©2011 by Carrie Vitt

Ingredients

  • 1/2 cup (115gr) unsalted butter
  • 1/2 cup (120ml) plus 1 tablespoon maple syrup
  • 1/2 cup (65gr) plus 2 tablespoons cacao powder
  • 1 teaspooon vanilla extract
  • Optional: 1/2 to 1 teaspoon peppermint extract to taste
  • Pinch of sea salt
  • 2 tablespoons strongly brewed Teeccino herbal coffee (Dandelion Mocha Mint, Chocolate, Chocolate Mint or Mocha)
  • 3 large egg yolks
  • 3 teaspoons maple syrup
  • 1/8 teaspoon sea salt
  • 3 large egg whites
  • 1 cup (240ml) heavy cream

Directions

  1. Combine butter, 1/2 cup (120ml) plus 1 tablespoon maple syrup, cacao powder, vanilla, pinch of salt, Teeccino herbal coffee, and 3 tablespoons water in a medium heat-proof bowl.
  2. Set bowl over saucepan filled with 1 inch (2.5cm) of simmering water.  Whisk frequently until smooth and remove from heat.
  3. Whisk egg yolks, 1 1/2 teasoons maple syrup, and 1/8 teaspoon salt in a medium bowl, about 30 seconds, until it lightens in color.
  4. Add chocolate sauce and whisk until combined.  Let cool until just above room temperature.
  5. In a bowl of a standing mixer or with an electric mixer, whisk egg whites on low until frothy.
  6. Add remaining 1 1/2 teaspoons maple syrup.  Increase the speed to medium high and whisk until soft peaks form.
  7. Stir about 1/4 of the egg whites into the chocolate liquid, and then fold in the remaining whites by scooping the egg whites into the mixture gently, cutting down the bowl, across and up the other side, Rotate the bowl a quarter turn and keep folding until liquid and egg whites are combined.
  8. Whip heavy cream until soft peaks form.
  9. Gently fold all of the whipped cream into the chocolate liquid until no white streaks remain, using the folding technique above.
  10. Ladle mousse into individual bowls.  Cover and refrigerate until set and firm, about 2 hours.
  11. Serve and indulge!!

Product Used