Can you say Organic Chocolate Mousse?
Yummm! I woke up this morning with a delightful craving for home made chocolate mousse! Chocolate is what gives me immeasurable pleasure from the tip of my tongue all the way to my toes… and I am so going to pass along a lovely recipe to my fellow chocolate lovers!
Chocolate Mousse
4-6 servings)
4-6 ounces organic dark baking chocolate
3 organic egg yolks
3/4 cup organic heavy whipping cream (see **note below)
1/3 cup pure 100% pure cane sugar
1 healthy pinch of sea salt
1 1/2 cups organic heavy whipping cream
3 tablespoons 100% pure cane sugar
*Extra Organic Whipped Cream (recipe below)
*Cacao Nib Pecan Cookies (recipe below)
In small glass bowl, microwave chocolate on high for one minute and stir. Continue to heat for 10 seconds at a time, stirring until chocolate is smooth. Do not heat above 120° F. Set aside.
In a small bowl whisk egg yolks until light and frothy. Set aside.
In medium saucepan, bring cream, sugar and salt to a soft boil. Reduce heat. Pour 1/3 of hot cream into bowl of egg yolks and whisk generously. Slowly pour egg mixture into remaining hot cream. Over medium heat, stir egg and cream mixture until well blended.
When mixture nicely coats the back of a spoon, remove from heat and pour into large mixing bowl. Slowly add chocolate to bowl and blend well to make mousse base. Set aside.
In a separate bowl, beat cold heavy whipping cream with sugar until peaks form. Fold whipped cream into mousse base a little bit at a time. When color is uniform, pour mousse into 4-6 parfait or custard dishes. Cool in refrigerator for 3 hours. Serve chilled with Extra Whipped Cream and garnish with a Cacao Nib Pecan Cookie.
Extra Whipped Cream
1 pint Organic Valley heavy whipping cream
1 teaspoon vanilla extract
3-4 tablespoons 100% pure cane sugar
Beat ingredients until soft standing peaks appear.
**Note- You can use Soyatoo Organic Topping Cream (Heavy Cream Substitute) if you are not into dairy and wish to go totally natural with this recipe.
Cacao Nib Pecan Cookies
1/2 cup whole pecans
1/3 cup organic graham cracker crumbs
3 tablespoons pure cane brown sugar
2-3 tablespoons organic dark chocolate chips
3 tablespoons nut butter or cultured unsalted butter (melted)
Preheat oven to 350° F. Cover cookie sheet with foil.
Chop pecans, graham cracker crumbs, and brown sugar in food processor to a medium texture. Place mixture in medium bowl and add cacao nibs and butter. Toss until all dry ingredients are damp with butter.
Pour mixture onto cookie sheet and use fingers to press, spread and form one thin 8” x 11” rectangle. Bake 10 minutes. Remove from oven and cool slightly. Score lengthwise and then diagonally to create diamond shaped cookies. Let cookies cool in place completely.
Enjoy!
