Chocolate Mousse Perfection
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1 tin coconut milk
4 egg yolks
4 tbsp xylitol or eurythritol sugar substitute
1 tsp vanilla paste
A good pinch of salt
100g chocolate (dark or milk with coconut sugar, xylitol or similar)
Add all ingredients except the chocolate to a pot, whisk thoroughly and bring it to boil.
Leave it to simmer for 7-8 minutes.
Chop the chocolate roughly and put it into a bowl. Pour the hot mixture over, leave it standing for 1-2 minutes and then whisk till the consistency is even.
Divide into 4 serving dishes or glasses and leave it in the fridge for a couple of hours to set.
Chocolate and coconut together is just heaven. And the consistency of this mousse is simply perfect once it has set. You can choose to sprinke with chopped chocolate, toasted coconut flakes or a few berries but it’s also great just as it is.
The recipe is for 4 portions.
Onions are a great prebiotic source and when they’ve been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It’s a great alternative for those who can’t tolerate tomatoes and lectins. But it’s just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese.
Image credit: https://www.simplyrecipes.com