Calling all Chocaholics – It’s National Chocolate Week!
It’s National Chocolate Week 8th-14th October 2012 (I was amazed that such a thing exists!) and this recipe was lucky enough to be selected for the Chocolate Festival’s bumper Autumn newsletter coinciding with the week. There is lots of interesting (chocolate of course) info the Chocolate Festival’s website so do take a minute to have a look and sign up to the fun. I can’t wait for the actual festival in December on London’s Southbank!
It is times like this that I realise why I watch a lot of cooking programmes. Relaxation on the sofa combined with inspiration for the kitchen. The lazy way to learn. Your average cooking show doesn’t cook the paleo way I want to cook – but every now and again I’ll either pick up an entire dish I can recreate straight up or spend most of the 24 hours after seeing the show thinking how I could make a dish healthier (or paleo-fy it). Will it work without processed sugar, gluten or dairy? Sometimes I get lucky and my experimentation works!
This chocolate mousse was inspired by something I saw on Lorraine Pascale’s Fast, Fresh and Easy which has just finished airing on BBC2 on Monday nights. A decadent dairy free chocolate mousse that is so simple it can be whipped up before you can say ‘dinner party pud’. All I have done to her recipe is substituted the dairy double cream for paleo friendly coconut cream (you can buy this in a small can, or you could just use the separated cream from a chilled can of coconut milk), used a particularly top quality strong tasting dairy free dark chocolate – 73% Montezumas (organic sugar, chocolate and vanilla are the only ingredients), and used a little organic coconut palm sugar (an unrefined sugar taken from coconut sap) to sweeten the whole recipe slightly. I also reduced Lorraine’s quantities so the dish scored a little less highly on the gluttony scale.
Since there is sugar in the Montezuma’s chocolate I can’t claim this to be a totally paleo pudding, but for a treat, it is absolutely wonderful. I would hope that anyone – whether a health conscious eater, or a complete pudding/choc-aholic would really enjoy the rich, smoothly chocolatey yummyness this recipe serves up.
Since these can be made a day in advance they would be perfect for a stress free dinner party pud. However I wouldn’t advocate serving to any pregnant ladies, since the egg in the mousse remains raw. Extras can be kept in the freezer if you don’t have 5 guests and want to retain a little room in your trouser waistband…
- 160ml can of organic coconut cream
- 150g dark organic chocolate (I used Montezuma's 73% organic chocolate)
- 3 medium free-range organic eggs
- tsp vanilla extract
- 2 tablepsoons organic coconut palm sugar
- Optional unsweetened cocoa powder to dust
- Optional Raspberries/Strawberries to decorate
- Heat the coconut cream in a saucepan over a very low and heat through for a few mins. Break up the chocolate and add to the coconut cream. Stir a few times and then leave for a few mins whilst the chocolate melts into the cream. Keep the heat on low since you don't want the cream or the chocolate to burn.
- Meanwhile, separate the eggs and whisk up the whites with the coconut palm sugar till soft peaks form.
- When the chocolate has completely melted into the cream stir a few times to ensure a smooth brown consistency and remove from the heat.
- When the creamy chocolate has cooled sufficiently pour a little into a clean bowl with the yolks and stir. It is important to add a little at a time to bring up the temperature of the yolks or else they will scramble. Gradually pour the rest into the yolks and combine well. Finally fold in the egg whites till there is no trace of white - just a smooth brown chocolatey gorgeousness.
- Spoon the mixtures into ramekins and place in the fridge for around an hour to set.
- When ready to serve decorate with fruit or additional cocoa powder if desired
This recipe was first published in October 2012, and was updated in October 201610