Cajun-Spiced Paleo Chocolate Mousse with Pecan Praline Crust

Allergens

Eggs, Nuts (Pecans)

Ingredients

• 8 ounces dark chocolate (70% or higher), finely chopped
• 1 cup coconut cream, canned and refrigerated overnight
• 4 large eggs, separated
• 1/2 teaspoon Cajun seasoning blend
• 1/2 cup pecans, coarsely chopped
• 3 tablespoons honey
• 1 tablespoon unsalted butter

Instructions

1. In a double boiler or microwave, gently melt the dark chocolate until smooth. Set aside to slightly cool.
2. In a separate bowl, whisk together the coconut cream and egg yolks. Stir in the Cajun seasoning blend.
3. Gradually add the melted chocolate to the coconut cream mixture, stirring continuously until fully combined.
4. In another clean bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture.
5. Divide the mousse among 6 dessert glasses or ramekins and refrigerate for at least 4 hours or until set.
6. For the praline crust, heat a skillet over medium low heat. Melt the butter and add honey and pecans. Cook until slightly golden and fragrant, about 5 minutes. Remove from heat and let cool.
7. To serve, top each mousse with a layer of the praline mixture and enjoy!

Chef’s Insight

To enhance the Cajun flavors, consider adding a dash of cayenne pepper to the mousse mixture before chilling.

Notes

Use high-quality dark chocolate for the best flavor and texture.