Paleo Chocolate Mousse Cake

Allergens

Eggs, Nuts (from chocolate)

Ingredients

• 1. 6 oz dark chocolate (70% or higher), chopped 2. 4 large eggs, separated 3. 1/4 cup coconut sugar 4. 1/2 cup full
• fat canned coconut milk 5. 1 tbsp pure vanilla extract 6. A pinch of sea salt 7. Fresh raspberries and mint leaves for garnish

Instructions

1. Begin by melting the chocolate in a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
2. In a separate bowl, whisk together egg yolks, coconut sugar, vanilla extract, and sea salt until well combined. Gradually add the melted chocolate into this mixture, stirring constantly.
3. In another clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture until fully incorporated.
4. Divide the batter evenly among 4 serving glasses or ramekins, and smooth the tops with a spatula.
5. Refrigerate the mousse cakes for at least 4 hours or overnight to set.
6. To serve, garnish each cake with fresh raspberries and a sprig of mint. Enjoy every bite in pure indulgence.

Chef’s Insight

The combination of dark chocolate and coconut milk creates a rich, velvety texture that melts in your mouth.

Notes

This recipe is best enjoyed chilled and at room temperature for optimal texture and flavor.