Dark chocolate mousse

December 8, 2017

Good morning lovely people!


I thought I'd be a productive today and post this recipe as I'm doing a take-over this weekend and probably won't have time to put it up, rather really early than never, right? So because Cape Town is going through an intense heatwave, that not even shade is making any kind of difference, I decided to give you a few quick and easy recipes that I will be posting over the next few days. 


I don't make chocolate mousse all that often because for me, chocolate can get too much sometimes (yes, I said it), BUT having  said that, I love dark chocolate and I substituted some of the caster sugar with xylitol to make it less sweet and more bitter. The best part of chocolate mousse is that it lives in the fridge and is a great way to cool yourself down, even for a little. I hope you try it and leave comments if you like it or if you have any questions, enjoy!


Recipe: Chocolate mousse




4 egg yolks

4 tbsp sugar (I used half xylitol)

2 cups of heavy cream

1 vanilla pod

1/2 tsp cinnamon

200g dark chocolate (I used Lindt 70% dark chocolate) 




In a medium pot, whisk the egg yolks, 2 tablespoons of xylitol or sugar and 3/4 cup of the cream. 

Whisk for about 3-4 minutes, and you will know it's ready when the mixture coats the back of the spoon, essentially making a custard.

Remove from the heat and add in the chocolate (chopped up and melted slightly) and whisk to combine. 

Then add the vanilla and cinnamon.

Allow the mixture to cool for about 30 minutes. While this is cooling, whisk the remainder of the cream and two tablespoons of sugar to stiff peaks and gently fold into the dark chocolate cream.

Pour into your desired jars/cups and let it set for about an hour and bon apetit!






















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