Chocolate Mousse

In my first year of food blogging I posted a recipe for a chocolate sauce that uses just coconut milk, cocoa powder, and honey. It’s a sauce and it can also thicken to the consistency of a pudding after a time in the fridge (strangely, this has only been the case with canned coconut milk without any gums; when I made it with a brand of canned coconut milk that had guar gum, it never became as thick as pudding and remained a sauce). I’ve been making it again recently (a lot) and it was with this in mind that I decided to experiment and use it as a base for a chocolate mousse.

A lot of recipes for chocolate mousse use chocolate chips or chocolate bars – neither of which are usually just laying around in my house, ready at one’s disposal. It wasn’t my intent to change the recipe too much, so I decided to stick to the cocoa powder (and which is also an ingredient I feel that might be more commonly found in a household than an unguarded bar of chocolate or bag of chocolate chips).

This is one of the best chocolate mousses I’ve tasted. Luscious was the first word that came to mind when I first tasted it. It’s chocolatey, but not overbearingly so; the texture is smooth as well as airy, so it feels light. It probably is light. It’s also easy – the best part is no need to melt chocolate!

It starts to separate if left longer than the approximate three hours, so it’s not something you can make a day in advance. However, I’m experimenting with gelatin to keep it from separating and make it possible to have it on stand-by for longer. I’ll update this recipe accordingly, once I have.

Happy Valentine’s Day!

Chocolate Mousse

4 egg yolks
2 1/2 tbsp. cocoa power
2 to 3 tbsp. honey
1 cup full fat coconut milk
4 egg whites
1/2 tsp. vanilla extract

In a saucepan, whisk the egg yolks, cocoa powder, and honey together. Add the coconut milk and stir until fully mixed. Place the saucepan over medium heat and stir with a heatproof rubber spatula until thickened. Be sure to use the spatula to scrape the bottom and corners of the pot while it’s cooking. It should be thick enough to coat the back of a spoon. Remove from heat and pour into a medium large bowl and cool.

In a separate, clean bowl, beat the egg whites until stiff peaks form and you can turn the bowl upside down without the egg whites moving or falling out (do this slowly and carefully, and only if you’re comfortable doing it). If you make peaks, the egg whites should be able to retain their shape.

Spread half of the beaten egg whites over the chocolate with a rubber spatula. Using the spatula, cut down the middle, pulling up from the bottom, and fold over the egg whites. Repeat this action until the egg whites are folded in. Add the remaining beaten egg whites, spreading over top. Keep folding until it is uniform and mixed, being sure to go all the way to the bottom. Add vanilla extract. (At this point, taste and tweak to your liking, if necessary: drizzle in a little extra honey, a dash of cocoa powder. Again, fold.)

Pour mousse into a serving dish or bowl and cover, chilling in fridge for about three hours – any longer and it will start to separate. (The liquid that separates is still good to use, though sweeter than the mousse itself. It would be great in a chocolate banana smoothie, for example.)

Serve and enjoy!

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