“I would love to see you make a healthy chocolate mousse. Everyone loves chocolate, and I have seen (and tried) a few recipes using silken tofu and bananas, but it wasn’t anything to keep raiding the fridge for! Maybe you can help!”
A few weeks back we had a request for a healthy chocolate mousse recipe. A mousse that would have you guiltily making your way to the fridge for repeated visits. Guilty because you were depriving others by having more than your fair share, not because you were at risk of keeling over with cholesterol levels going into double figures. The request was for a healthy chocolate mousse and although I realise chocolate mousse has a reputation for being very unhealthy, I wasn’t sure exactly why this was which led me into a slightly confused state with my limited knowledge of the workings of the human body; food which is actually proven to be unhealthy as opposed to what has an ill founded bad reputation for un-health.
Research and opinion is constantly changing on the diet front and big shifts are happening especially in the ‘fats’ department. I really can’t claim to know very much at all from a scientific perspective but the feeling I get is that it’s now much better for you than once suspected to consume full fat ingredients of the cream, butter, chocolate (especially dark) and eggs variety. I know I’m being rather simplistic here but if this were true then surely that would make our wrongly convicted chocolate mousse innocent again.
I did come up with something and although not a million miles from a conventional chocolate mousse recipe, it has all the clean calories together with the healthy fat and flavour that will keep you going back for more whilst being healthily satiating. The mousse didn’t have me going back to the fridge for more because, much to my disappointment, it was all polished off in one fell swoop!
INGREDIENTS for 6
300g quality dark chocolate – 70%ish
4 eggs (separated)
1 double espresso
100g coconut butter/fat
1 dessertspoon honey
- Separate the eggs into 2 bowls. One large for the whites, small for the yolks.
- Break up the chocolate into small pieces and place in a bowl large enough to fit over a pan of gently simmering water. Stir as the chocolate melts and becomes smooth and velvety.
- Get an espresso on and have ready
- Whisk the whites until they become thick, opaque and form soft peaks. Whisk in the coffee.
- Mix the coconut oil, honey and tahini into the chocolate, which should make it more runny.
- Allow the chocolate to cool slightly before adding the egg yolks and mixing in – you don’t want the yolks to cook.
- Add the chocolate to the egg white mixture with a large spoon folding in gently between spoonfuls.
- When all brought together, spoon the mousse mix into small glasses or espresso cups right up the brim.
Chill in the fridge for a couple of hours before serving. You can top with a dusting of cocoa, shaved chocolate or a few chocolate covered coffee beans. (Matthew)