Ethereal Chocolate Mousse with Raspberry Coulis

Allergens

Eggs, Dairy (in chocolate)

Ingredients

• 1. 6 oz dark chocolate (70% or higher), chopped 2. 1 cup full
• fat coconut milk 3. 4 large eggs, separated 4. 1/4 cup granulated sweetener of choice 5. 1 cup fresh raspberries 6. 1 tbsp honey 7. Fresh mint leaves for garnish

Instructions

1. In a double boiler, gently melt the chocolate and coconut milk together until smooth. Remove from heat and allow to cool slightly.
2. In a separate bowl, whisk egg yolks with sweetener until pale and creamy. Slowly add the melted chocolate mixture while continuously whisking to combine.
3. In another clean bowl, beat egg whites until stiff peaks form. Gently fold into the chocolate mixture.
4. Pour the mixture into individual serving glasses and refrigerate for at least 4 hours or overnight to set.
5. For the raspberry coulis, blend fresh raspberries and honey in a blender until smooth. Strain through a fine mesh sieve to remove seeds.
6. To serve, drizzle the raspberry coulis over the chocolate mousse and garnish with mint leaves.

Chef’s Insight

The key to this dish is ensuring that the chocolate mixture is completely cooled before adding the egg whites, to prevent scrambling them in the process.

Notes

Feel free to use stevia or another natural sweetener if you prefer a sugar-free option.