The Enchantment of Aztec Chocolate Mousse

Allergens

Eggs, Dairy-free

Ingredients

• 2 oz raw cacao powder (70% cocoa)
• 3 egg whites
• 4 egg yolks
• 1/4 cup honey
• 1/2 tsp ground vanilla bean
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• A pinch of sea salt
• 1 cup full
• fat coconut milk

Instructions

1. In a small saucepan, heat the coconut milk over medium low heat until it just begins to steam. Do not boil.
2. Slowly whisk in the cacao powder, stirring constantly to avoid lumps. Once fully incorporated, remove from heat.
3. In a separate bowl, whisk together egg yolks, honey, and vanilla bean. Pour a small amount of the warm cocoa mixture into this bowl while whisking rapidly to temper the eggs. Repeat until about 1/4 of the cocoa mixture has been combined with the egg mixture.
4. Slowly pour the warmed egg mixture back into the remaining cocoa mixture, stirring constantly. Return the combined mixtures to the saucepan and cook over low heat, stirring continuously, until the mousse thickens slightly and coats the back of a spoon. Remove from heat and strain through a fine mesh sieve to remove any lumps.
5. In a separate bowl, whisk egg whites with a pinch of salt until they form stiff peaks. Gently fold them into the warm chocolate mixture, using a spatula to incorporate fully.
6. Divide the mousse evenly between two serving glasses and refrigerate for at least 4 hours or overnight to set.
7. Before serving, dust with ground cinnamon and nutmeg. Enjoy!

Chef’s Insight

This recipe showcases the perfect balance between the Paleo diet's focus on wholesome ingredients and a decadent dessert experience.

Notes

This dessert is best served chilled for optimal texture and flavor.