Here is a really yummy paleo chocolate mousse recipe. It's actually quite easy too! And people who aren't paleo (probably) won't be able to tell the difference. I've adapted the recipe from here.
Ingredients:
1 can coconut milk (1 cup coconut cream)
1 cup dark chocolate chips
1/4 cup egg whites (2 egg whites)
Directions:
Allow the coconut cream to rise to the top (some people need to leave the can in the fridge). Mine works at room temperature, I just make sure not to shake the can. I usually get about 1 cup of coconut cream from a can.
Skim the coconut cream off the top with a spoon, you should have about 1 cup. If not, you may need to adjust the recipe to compensate.
Whip the coconut cream until it is light and fluffy.
Melt the chocolate chips in the microwave. Be careful not to overheat. It's best to heat until there's still some unmelted chocolate, then let it sit to melt the rest.
Both the coconut cream and chocolate should be close to room temperature. You don't want the coconut cream so cold that it causes the chocolate to solidify prematurely, and you don't want the chocolate to be too hot that it melts the coconut fat in the coconut cream. Pour the chocolate into the whipped coconut cream and whip until it gets even more fluffy.
Whip the egg whites until stiff peaks. Make sure the beaters are clean or you'll have trouble whipping the egg whites. Fold the egg whites into the mixture until combined.
Pour the mixture into single serving sized dishes. I used martini glasses. You could also use ramekins.
Note on food safety: This recipe contains raw egg whites. Egg whites could contain salmonella or e. coli bacteria and are a risk for food poisoning. I'm currently pregnant so I only use 'carton' egg whites that have been pasteurized and are safe to consume raw.
Ingredients:1 can coconut milk (1 cup coconut cream)
1 cup dark chocolate chips
1/4 cup egg whites (2 egg whites)
Directions:
Allow the coconut cream to rise to the top (some people need to leave the can in the fridge). Mine works at room temperature, I just make sure not to shake the can. I usually get about 1 cup of coconut cream from a can.
Skim the coconut cream off the top with a spoon, you should have about 1 cup. If not, you may need to adjust the recipe to compensate.
Whip the coconut cream until it is light and fluffy.
Melt the chocolate chips in the microwave. Be careful not to overheat. It's best to heat until there's still some unmelted chocolate, then let it sit to melt the rest.
Both the coconut cream and chocolate should be close to room temperature. You don't want the coconut cream so cold that it causes the chocolate to solidify prematurely, and you don't want the chocolate to be too hot that it melts the coconut fat in the coconut cream. Pour the chocolate into the whipped coconut cream and whip until it gets even more fluffy.Whip the egg whites until stiff peaks. Make sure the beaters are clean or you'll have trouble whipping the egg whites. Fold the egg whites into the mixture until combined.
Pour the mixture into single serving sized dishes. I used martini glasses. You could also use ramekins.
Note on food safety: This recipe contains raw egg whites. Egg whites could contain salmonella or e. coli bacteria and are a risk for food poisoning. I'm currently pregnant so I only use 'carton' egg whites that have been pasteurized and are safe to consume raw.
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