Heavenly Chocolate Paleo Mousse with Raspberry Coulis

Allergens

Eggs, Coconut

Ingredients

• 7 oz dark chocolate (85% cocoa), finely chopped
• 1 cup full
• fat coconut milk, canned
• 4 large eggs, separated
• 1/2 tsp sea salt
• 1 tbsp pure vanilla extract
• 1 lb fresh raspberries, washed and dried
• 3 tbsp honey

Instructions

1. In a double boiler, gently melt the dark chocolate, stirring occasionally until completely smooth. Remove from heat and set aside to slightly cool.
2. In a separate bowl, whisk together the egg yolks, coconut milk, vanilla extract, and sea salt. Stir in the cooled, melted chocolate until fully combined.
3. In another large, clean bowl, beat the egg whites using an electric mixer on medium high speed until they form stiff peaks. Gently fold the egg whites into the chocolate mixture, taking care not to overmix and deflate the delicate meringue.
4. Divide the mousse evenly among 4 individual serving glasses or ramekins and refrigerate for at least 4 hours or until set.
5. In a blender or food processor, blend the raspberries and honey until smooth. Strain through a fine mesh sieve to remove seeds, and pour into a small pitcher.
6. To serve, drizzle the raspberry coulis over each mousse, creating an indulgent masterpiece.

Chef’s Insight

The key to perfect meringue is ensuring your bowl and whisk are completely free from any grease or moisture.

Notes

The key to a smooth and silky chocolate mousse is using high-quality dark chocolate.