Mexican Chocolate Mousse with Cinnamon-infused Berries (Paleo Friendly)

Allergens

Eggs, Coconut

Ingredients

• 100g dark chocolate (85% or higher)
• 1 can full
• fat coconut milk
• 2 large eggs, separated
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 pinch sea salt
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp honey

Instructions

1. a. Break the dark chocolate into small pieces and place in a heatproof bowl. b. Heat the coconut milk in a saucepan over low heat until it starts to steam but not boil. Pour the hot coconut milk over the chocolate and let it sit for 2 minutes before stirring until smooth. c. Separate the egg yolks and whites, adding the yolks into the chocolate mixture and whisking until well combined. Set aside. d. In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Fold them gently into the chocolate mixture. e. Divide the mousse into 4 serving dishes and chill in the fridge for at least 2 hours or until set. f. In a separate bowl, combine the mixed berries with honey and cinnamon. Gently toss to coat the berries evenly. g. Serve the chilled chocolate mousse topped with the cinnamon infused berries.

Chef’s Insight

The secret to a perfect chocolate mousse is to use high-quality dark chocolate and allow the coconut milk to steam rather than boil.

Notes

Be sure to use high-quality dark chocolate for a richer flavor and smoother texture.