Styling By Renee Muller Photography By Cayla Zahoran
Chocolate Mousse with Crunch Topping
- 7 oz (200 g) 72% dark chocolate chips
- ½ cup unrefined extra virgin coconut oil
- 7 eggs, separated
- ½ cup coconut sugar
Preheat oven to 350°F (175°C). In a small pot, combine the chocolate chips and oil. Cook on low, stirring until smooth. In a standing mixer, beat the egg whites until stiff . In a separate bowl, whisk the yolks with the coconut sugar; add to melted chocolate and stir. Pour the chocolate mixture into the beaten egg whites and mix on medium speed until just combined. Grease a round 8-inch (20-cm) spring form pan with coconut oil. Pour in one-third of the mousse mixture and bake for 15 minutes. Remove from the oven. (The mousse may rise while baking and then fall when cooling.) Top with remaining two-thirds of the mousse mixture. Cover and freeze until solid. Remove from freezer 20 minutes before serving and slice.
Chocolate Chip Cookie Crunch
- 2 cups Rorie’s Grain Free Mix or almond flour
- 1½ Tbsp honey
- 3 Tbsp coconut oil
- ⅓ cup 72% chocolate chips
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, mix the fl our, honey, and oil with a spoon, then crumble with your hands until mixture is crumbly. (Keep the crumble pieces bigger to get a chunkier crumble.) Spread the crumble on the baking sheet and bake for about 10 minutes. Remove from oven. While it’s still hot, add the chocolate chips and mix to coat. Store in an airtight container at room temperature. To serve, drizzle silan on the plate and place a slice of mousse on top. Sprinkle with crumble and enjoy!
Note: In one of my recent columns we discussed how to use raw eggs safely. Part of this recipe stays raw, but if you prefer, you can simply bake the whole thing and serve with ice cream and topping.
(Originally featured in FamilyTable, Issue 663)
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