Paleo German Chocolate Cake Mousse

Allergens

Eggs, Almonds, Chocolate

Ingredients

• 8 oz dairy
• free dark chocolate, finely chopped
• 1/2 cup coconut cream
• 4 large eggs, separated
• 1/4 teaspoon sea salt
• 1 tablespoon vanilla extract
• 1/4 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons granulated sweetener of choice

Instructions

1. In a double boiler, gently melt the dark chocolate and coconut cream together, stirring occasionally until smooth. Remove from heat and allow to cool slightly.
2. In a separate bowl, whisk together egg yolks, salt, and vanilla extract. Gradually add the melted chocolate mixture to the egg yolk mixture, stirring constantly to combine.
3. In another bowl, whisk together almond flour and cocoa powder. Gently fold into the chocolate mixture until fully incorporated.
4. In a third bowl, beat the egg whites with sweetener until stiff peaks form. Gently fold the egg white mixture into the chocolate mixture.
5. Cover and chill for at least 2 hours, or overnight for best results.

Chef’s Insight

Allow the mousse to reach a perfect consistency by checking its texture after 2 hours of chilling. It should be smooth, velvety, and hold its shape when scooped.

Notes

This Paleo German Chocolate Cake Mousse is best served cold. It can be made ahead of time for a stress-free dessert option.