Chocolate Mousse from Deliciously Organic Cookbook

I want to share a dessert recipe from Carrie’s book, Deliciously Organic, that is the perfect replacement for all those highly processed boxed chocolate pudding mixes. We made a batch of this chocolate mousse over the weekend and let me tell you what; my girls could not get enough! The flavor is just divine, but don’t take my word for it, you must try it yourself!

Ingreadient

• 1/2 cup butter (unsalted)
• 1/2 cup pure maple syrup (plus 1 tablespoon extra)
• 1/2 cup unsweetened cocoa powder (plus 2 tablespoons extra (I used unsweetened dark cocoa powder))
• 1 teaspoon pure vanilla extract
• 2 tablespoons brewed coffee (I used espresso)
• 3 eggs (yolks only)
• 3 teaspoons pure maple syrup
• 1/8 teaspoon sea salt
• 3 eggs (whites only)
• 1 cup heavy cream

Step by step

1. Combine butter, 1/2 cup plus 1 tablespoon maple syrup, cacao powder, vanilla, pinch of salt, coffee, and 3 tablespoons water in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons maple syrup, and 1/8 teaspoon salt in a medium bowl, for about 30 seconds, until it lightens in color. Add chocolate sauce and whisk until combined. Let cool until just above room temperature.
3. In a bowl of a standing mixer or with an electric mixer, whisk egg whites on low until frothy. Add remaining 1 1/2 teaspoons maple syrup. Increase the speed to medium high and whisk until soft peaks form.
4. Stir about 1/4 of the egg whites into the chocolate liquid, and then fold in the remaining whites by scooping the egg whites into the mixture gently, cutting down the bowl, across and up the other side, Rotate the bowl a quarter turn and keep folding until liquid and egg whites are combined.
5. Whip heavy cream until soft peaks form. Gently fold all of the whipped cream into the chocolate liquid until no white streaks remain, using the folding technique above.
6. Ladle mousse into individual bowls. Cover and refrigerate until set and firm, about 2 hours.