Velvety Chocolate Mousse Cube Towers

Allergens

Eggs, Dairy (optional - use coconut cream instead for Paleo compliance)

Ingredients

• 1. 200g Paleo
• compliant dark chocolate 2. 2 cups coconut cream 3. 4 large eggs, separated 4. 1/4 cup raw honey 5. A pinch of sea salt 6. Fresh berries for garnishing 7. Cocoa powder for dusting

Instructions

1. Begin with melting the chocolate over a double boiler. Stir until it has reached a smooth and silky consistency. Remove from heat and let cool slightly.
2. In a separate bowl, whip the coconut cream until it forms stiff peaks. Set aside.
3. Separate the egg yolks and whites. In a mixing bowl, whisk the yolks with honey until fully combined. Gradually add in the cooled chocolate, stirring continuously.
4. Gently fold in the whipped coconut cream into the chocolate mixture. Make sure to do this slowly and carefully to maintain the fluffy texture.
5. Whisk the egg whites with a pinch of sea salt until they form stiff peaks. Carefully fold them into the mousse mixture as well.
6. Pour the mixture into silicone mold, allowing it to set in the fridge for at least 4 hours or overnight.
7. To serve, unmold the chocolate mousse cubes onto individual plates, garnishing with fresh berries and a light dusting of cocoa powder. Enjoy the cinematic experience that unfolds as you savor each bite.

Chef’s Insight

The delicate balance of flavors and textures in this recipe creates a sensual experience that invites you to savor every moment.

Notes

This recipe requires advanced preparation for setting time. It offers a Paleo-compliant indulgence with a touch of Italy's sweet traditions.