Dairy-Free Chocolate Mousse

Chocolate Mousse Recipe


1.75 cup cacao powder

1/2 cup monk fruit sugar

1/4 cup coconut oil, melted

1/2 cup  coconut cream, room temperature

1/2 cup decaf coffee

1/4 cup dark rum

4 eggs, yolks separated

A pinch of salt

1/2 tsp lemon juice

* a mixing bowl and a pan to fit this bowl.

* 8 individual serving glasses


1. Whisk egg yolks and sugar until pale and creamy.

2. Make a very strong decaf coffee, preferably from real decaf beans enough to make double espresso

3. Thoroughly mix hot coffee, rum, melted coconut oil, and coconut cream in the bowl.

4. Place the mixing bowl in the pan with boiling water, gradually add cacao and incorporate well using a silicone spatula.

5. Once the chocolate mix is soft and consistent, remove it from the pot with water and mix the  yolks in.

6. Whisk the egg whites with  salt and lemon juice a clean and dry bowl until the firm peaks form.

7. In batches, add the egg whites to the chocolate and very gently mix through with the spatula,

8. Divide the mouse into the serving glasses and refrigerate the mouse for 5 hours. Sprinkle with cacao before serving.

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