Name: Chocolate Mousse Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: 125 g semi-sweet chocolate chips; 15 g coconut oil, organic virgin preferred; or 2 tbsp unsalted butter ( approximate 28 g), organic preferred; 1 1/2 cup whipped cream, homemade preferred, see notes; 4 egg whites; 3 tsp white vinegar; 2 tbsp cane sugar, organic unrefined preferred; 8 Rasberries; 4 mint leave tips; 1 tsp cacao powder

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A yummy & healthy Chocolate Mousse

Chocolate Mousse featuring homemade whipped cream, homemade meringue, and coconut oil is so naturally yummy and light. Meringue essentially is whipped egg whites with sugar until stiff. Both whipped cream and meringue require vigorous whipping, thus a stand mixer and electric hand mixer become very handy when making Chocolate Mousse at home. Eat as is or use it as a dark chocolate cake mousse filling.

What is Chocolate Mousse?

Chocolate Mousse essentially is melted chocolate with butter {or coconut oil} folded into whipped cream and then again folded into the meringue until smooth. I use coconut oil to substitute butter for a light refreshing taste while harnessing the impressive health benefits of coconut oil.

How to make Chocolate Mousse at home?

At a high level, it is an easy three-step processes:

Melt chocolate with a bit of butter or coconut oil in a double boiler and then mix well until smooth.
Fold the melted chocolate mixture into the homemade whipped cream.
Fold the whipped cream/melted chocolate mixture into the homemade meringue.

How to make powdered sugar at home?

Homemade fresh powdered sugar is the secret to a super smooth, creamy, and tasty homemade whipped cream. A spice grinder is a wonderful handy kitchen gadget I use frequently to grind wholesome spices or cane sugar into a powder.

If you intend to use the powdered sugar right away, then just grind and use it. If you plan to make a batch for future use, then add 1 tbsp arrowroot flour to a cup of homemade powdered sugar, mix well and store in an air-tight glass jar. Arrowroot flour is my go-to gluten-free superfood starch. It helps keep the sugar powdery and dry.

Ultimately you can substitute powdered sugar called in any recipe with homemade powdered sugar. Just be mindful, if you use freshly grind sugar, which doesn’t include any filler {arrowroot flour} while store-bought powdered sugar usually does, you may want to reduce the volume accordingly.

Chocolate Mousse Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Chocolate Mousse featuring homemade whipped cream, homemade meringue, and coconut oil is so naturally yummy and light. Eat as is or use it as a dark chocolate cake mousse filling.

Ingredients

125 g semi-sweet chocolate chips
15 g coconut oil, organic virgin preferred; or 2 tbsp unsalted butter ( approximate 28 g), organic preferred
1 1/2 cup whipped cream, homemade preferred, see notes
4 egg whites
3 tsp white vinegar
2 tbsp cane sugar, organic unrefined preferred

Optional Garnishing Items:

8 Rasberries
4 mint leave tips
1 tsp cacao powder

Instructions

Make whipped cream:

All you need is heavy cream, vanilla extract, and sugar to make a tasty whipped cream at home. See here for a detailed guided recipe for Homemade Whipped Cream.

Make Homemade Meringue:

Measure out 2 tbsp cane sugar in a small bowl.
Separate egg whites and add to the stand mixer mixing bowl using an egg separator, add 3 tsp white vinegar, turn the setting to medium-high (6 on my stand mixer), and set a timer for 6 minutes.
When the egg whites start to thicken, about 2 minutes into the whipping, pour in the cane sugar in a circular motion, about one quarter of it, and then wait for another minute or so, add another quarter, so on and forth until all the cane sugar is in. Stop the mixer during the process, use a silicone spatula to gather and scrape the wall of the mixer, if needed.
When egg whites expand the volume signifcantly and peaks form and stay in shape, it is a good indication the homemade meringue is done. Set aside.

Melt Chocolate and Coconut Oil (or butter):

Add the chocolate chip and coconut oil to the double boiler.
Fill the saucepan with half full of water and mount the double boiler and bring it to a boil and then turn the heat to low. Stir and mix the chocolate chips using a mini silicone spatula until both chocolate chips and coconut oil are melted and blended smoothly together.

Homemade Chocolate Mousse:

Add the melted chocolate/coconut oil mixture into the whipped cream, continuously using a fold motion to blend the two together until smooth.
Add the smooth mixtuer into the homemade meringue, continuously using a fold motion to blend the two together until smooth.
Hooray, you've got the chocolate mousee mixture.
If you want to eat as, pour into glasses, and chill in the refrigerator for a few hours.
Sprinkle some cacao powder, decorate with rasberry and mint leave tip and enjoy!
If you plan to use as chocolate cake filling, just chill for a couple of hours and then apply to the cake.

Notes

For the homemade whipped cream, use 1 cup of heavy cream, 1 tbsp homemade powdered sugar (or confectioner's sugar), and 1 tsp regular vanilla extract. Regular vanilla has a 35% alcohol content.
Use a spice grinder to grind the organic cane sugar into powder for the homemade whipped cream. Check out the "Homemade Whipped Cream" Recipe for a detailed tutorial.