Whispers of Velvet Chocolate Mousse

Allergens

Eggs, Dairy (alternative options in Notes section)

Ingredients

• 12 oz dark chocolate (70% cocoa or higher), chopped
• 3 large eggs, separated
• 1/4 cup raw honey
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• 1 cup full
• fat coconut milk, chilled
• Fresh raspberries and mint leaves for garnish

Instructions

1. In a double boiler, gently melt the chocolate until smooth. Remove from heat and let cool to room temperature.
2. In a separate bowl, whisk egg yolks with honey and vanilla extract until well combined.
3. Whisk in cooled chocolate into the egg yolk mixture until fully incorporated. Set aside.
4. In a clean, dry bowl, beat egg whites with sea salt until stiff peaks form.
5. Gently fold egg whites into the chocolate mixture in three increments, using a rubber spatula to avoid deflating the egg whites.
6. In another bowl, whip coconut milk until it forms soft peaks. Fold the whipped coconut milk into the chocolate mousse.
7. Divide the mousse into individual dessert glasses and refrigerate for at least 4 hours or overnight to set.
8. Before serving, garnish with fresh raspberries and mint leaves.

Chef’s Insight

Use high-quality dark chocolate for the best flavor experience.

Notes

To make this recipe nut-free, ensure that the chocolate used is made without added nuts or nut-based fillers. Use a quality dark chocolate for the best flavor and texture. For an egg-free option, use a vegan meringue powder instead of egg whites.