Paleo Chocolate Mousse with Raspberry Swirl

Allergens

Eggs, Nuts (Almond)

Ingredients

• 8 ounces dark chocolate (at least 70% cocoa) 1 cup almond milk 4 large eggs, separated 2 tablespoons honey 1 teaspoon vanilla extract 1 cup fresh raspberries 1/4 cup coconut sugar

Instructions

1. In a double boiler, melt the chocolate and almond milk until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whisk together egg yolks, honey, and vanilla extract. Stir in the cooled chocolate mixture.
3. In another bowl, beat egg whites until stiff peaks form. Gently fold into the chocolate mixture.
4. In a saucepan, combine raspberries and coconut sugar. Cook over medium heat for 5 minutes or until sugar dissolves and raspberries release their juices. Strain to remove seeds. Let cool completely.
5. Divide half of the mousse into serving glasses. Top with a layer of raspberry sauce, then cover with the remaining mousse. Refrigerate for at least 2 hours before serving.

Chef’s Insight

To ensure the mousse has a smooth texture, be sure to melt the chocolate slowly and avoid overheating it.

Notes

This recipe is perfect for those following a Paleo diet or looking for a gluten-free dessert option.