Guilt-less Desserts & Treats for your Family
Some days are harder than others. The minutes seem longer, the night time cannot come quickly enough and the weight on your shoulders seems heavier than yesterday.
Some days you wake up already exhausted.
Some days your tolerance levels are so low that the slightest mistake will make you scream.
Some days you wish you could crawl into a corner, or run away or, at the very least, go to the toilet alone.
Some days you question your past choices, are bewildered by your future and find yourself just bumbling through the present.
Some days the goal is not to prosper but to survive.
Some days are better off spent in your pyjamas.
If I don’t return your phone call, I’m sorry. It doesn’t mean I don’t care, I probably just got distracted and busy.
If you come over to my house please don’t judge me by the state of my carpet, my kitchen bench or my hair. My minimum standards have taken a dip.
If you see me staring absent-mindedly please don’t talk to me; chances are I’m having a standing nap and every second counts.
If you are wondering what you can do to help an exhausted mother of 3 the answer is chocolate.
This Paleo Chocolate Mousse is what I like to make to confuse my guests (AKA my poor, suffering children who accused me today of putting broccoli in their ice-cream. They were wrong; it was spinach!). People are always trying to guess what crazy ingredients I have used and this one had them stumped. Why? Because it’s so simple and a relatively normal recipe (sorry no sweet potato today). It can be made one-handed whilst holding a baby, after four hours of broken sleep in a messy kitchen. Yep; it’s that easy!
I saw a recipe for two ingredient Chocolate Mousse by Not Quite Nigella and was taken back to my early 20’s. We used to make mousse, watch ‘Temptation Island’ and discuss the demise of ‘Days of Our Lives’. That Mousse was similar to this Paleo Chocolate Mousse in consistency but trickier to make. This Paleo Chocolate Mousse is not only quick and relatively simple it’s also low in sweetener. Across four serves there is less than one teaspoon of Maple Syrup per serve (or Rice Malt Syrup if you are rocking the low fructose). Not bad for such a decadent looking dessert!!
This Paleo Chocolate Mousse is my attempt at making an adult dessert. I even tried to make the photos a bit sexyish! (giggle giggle!!) You could even make them more AO by adding a dash of Kahlua or Baileys. Me, I love my Paleo Chocolate Mousse with a dollop of Whipped Cream and a dusting of Cocoa. Fresh fruits, berries or even Chocolate Sauce would make a great addition.
The potential ‘sticking point’ in this Paleo Chocolate Mousse is the egg whites. Lorraine suggests whipping the egg whites to firm peaks, and I too found this to be the best method. When adding the egg whites to the chocolate mixture do so in three lots, making sure each time that the egg whites are no longer visible. You will need to gently fold the egg whites into the chocolate mixture, rather than firmly whipping or beating. This will ensure that your mousse is light and fluffy, not flat and disappointing. The initial step in the recipe (melting the coconut oil etc) is actually the same as making your own dairy free chocolate. Make sure the coconut oil does not get hot. It only needs to be melted gently and does not need to get anywhere near boiling.
You need to make this Paleo Chocolate Mousse NOW! It’s a sure fire way to distract any visitors from your cluttered kitchen table and chocolate stained cupboards. Remember to tag your photos #mummymadeit or tag @mummymadeit when you post your chocolate covered selfie on Facebook or Instagram
Paleo Chocolate Mousse
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/4 Cup Cocoa
- 3 Eggs separated
- dash of salt
- Whipped Coconut Cream for serving
- Cocoa for dusting
- Place the coconut oil in a medium saucepan and melt over a very low heat.
- Add the maple syrup and vanilla and stir until combined. Add the cocoa and stir until combined (do not let the coconut oil get too hot) Add the salt if desired.
- Remove the saucepan from the heat (the mixture will be luke warm at the most) and whisk in the egg yolks. Allow the mixture to cool while you do the whisk the eggs.
- Place the egg whites in a clean bowl of a kitchen stand mixer with a whisk attachment.
- Whisk the egg whites until stiff peaks form.
- Take 1/3 of the egg white mixture and gently fold it into the chocolate mixture (if the saucepan is too small to do this transfer the mixture to a larger bowl before adding the egg white). Fold until the streaks of white are gone.
- Add another 1/3 of the egg white and gently fold into the chocolate mixture, making sure that the egg whites retain some of their stiffness.
- Add the final 1/3 of the stiffened egg white. If this has 'deflated' or gone watery then whisk it again before adding.
- The Mousse can now be divided into glasses, ramekins or just scooped into a serving bowl (I used 4 wine glasses). Place the mousse in the fridge for a minimum of 4 hours and serve.
- The Mousse tastes great served with whipped cream, fruit and berries, chocolate fudge sauce or just simply by its self.