Cuban Coconut Caramel Chocolate Mousse Pots – A Paleo Delight!

Allergens

Eggs, Nuts (Macadamia)

Ingredients

• 200g dark chocolate (70% or higher), finely chopped
• 1 cup coconut cream
• 1/4 cup coconut sugar
• 1/3 cup macadamia nuts, roughly chopped
• 3 large eggs, separated
• 1 tsp vanilla extract
• Pinch of sea salt
• Fresh berries for garnish

Instructions

1. In a double boiler, gently melt the chocolate until smooth and glossy. Set aside to cool slightly.
2. In a saucepan over medium heat, combine coconut cream and coconut sugar. Stir constantly until the sugar dissolves and the mixture thickens into caramel. Remove from heat and let cool slightly.
3. In a separate bowl, beat egg yolks until pale and fluffy. Slowly pour in the melted chocolate while continuously whisking to combine.
4. Add the cooled caramel into the chocolate mixture, stirring well to incorporate. Fold in the chopped macadamia nuts.
5. In another clean bowl, whip egg whites with a pinch of salt until stiff peaks form. Gently fold into the chocolate mixture.
6. Divide the mixture evenly among 4 ramekins or dessert glasses and chill for at least 3 hours or overnight.
7. Before serving, garnish with fresh berries and enjoy!

Chef’s Insight

The key to achieving the perfect texture in this dessert is to ensure that the egg whites are beaten until stiff peaks form, creating a light and airy mousse.

Notes

This recipe is designed to be both visually appealing and packed with flavor. The combination of caramel and chocolate creates a luxurious mouthfeel, while the crunchy macadamia nuts add texture and interest.