Before we even begin, let three little words sink in: dark, chocolate, mousse. Dark chocolate mousse is one of the simplest desserts to create with just three easy-to-find ingredients. It is a dessert that creates overflowing emotions – those of happiness, love and belonging. The origins of “mousse au chocolat” are relatively unknown, though it has been written that it came about in 18th century France not long after Spanish introduced chocolate to their neighbors, and the rest is history. To this day we know it and love it for the uncomplicated beauty that it is.
The secret to the best tasting chocolate mousse, it to purchase the best tasting chocolate. This makes perfect sense because it is the essence of the entire recipe. For the sake of purity and enjoying the finest cocoa, our dark chocolate mousse recipe employs nothing more than chocolate, eggs and warm water. If you are so inclined to add a hint of sweetness, a small spoonful of honey goes a long way. You may find that some Paleo mousse recipes call for full-fat coconut milk, coconut cream, cocoa powder, vanilla, a pinch of espresso powder or whipping cream – and all of them are wonderfully delicious, though none as simple as this.
Chilling the mousse in the refrigerator before serving, gives the dessert a denser texture, a combination of texture and chocolatey flavor that we all can enjoy! If you are in need of more mousse inspiration, try this – chocolate avocado mousse with a walnut crust.
Paleo Dark Chocolate Mousse Recipe
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1⁄2 lb. dark chocolate, 70% cocoa solids or more, broken up or grated
- 1⁄2 cup warm water
- 3 eggs
- 1 tsp. honey (optional)
- Coconut milk to serve
- Place the dark chocolate in a bowl with the warm water and place the bowl over a pot of simmering water, making sure that the bowl doesn’t touch the simmering water. Let the chocolate melt slowly.
- Separate the egg yolks and the whites in two bowls, beat the yolks and mix-in the honey, if using.
- Once the chocolate is fully melted, remove it from the heat source and let cool for about 4 minutes.
- Meanwhile, beat the egg whites to soft peaks.
- Combine the beaten egg yolks with the melted chocolate. Make sure the chocolate is cool enough so it doesn’t cook the eggs.
- Use a rubber spatula to fold a tablespoon or so of the beaten egg whites into the chocolate mixture.
- Carefully fold the rest of the egg whites in the chocolate mixture, paying attention not to remove air from the egg whites.
- Once fully combined, divide the chocolate mousse into 4 individual ramekins, cover with plastic wrap and let cool in the refrigerator for at least 2 hours before serving.