One of my favorite desserts is chocolate mousse. My mom taught me this recipe when I was younger, so I was eager to try it with coconut oil! The prep time takes about 20 minutes, which is wonderful for making a last minute dessert that still looks elegant. Try layering the chocolate mousse in a martini glass for extra flare, or keep it simple by using an ice cream scoop to make the perfect shape. Here’s what you’ll need:
Set a medium-sized stainless steel bowl over a saucepan of simmering water. Add the chocolate and coconut oil into the bowl and stir until completely melted. Remove from the heat and set aside to cool. Next, whisk in the two egg yolks and granulated sugar. Save the whites in a separate bowl and refrigerate the chocolate mixture.
In the bowl with the egg whites, add the cream of tartar and beat them with an electric mixer until soft peaks form.
In another bowl, whip the heavy cream, confectioner’s sugar, and vanilla extract until soft peaks form.
Take the bowl with the chocolate mixture from the refrigerator and gradually fold in the beaten egg whites. Next, fold in the whipped cream. The color of the chocolate will lighten up some from these two ingredients.
Refrigerate the chocolate mousse until completely cool and then serve as desired.
Coconut Oil Chocolate Mousse
Chocolate Mousse In Martini Glass
One of my favorite desserts is chocolate mousse. My mom taught me this recipe when I was younger, so I was eager to try it with coconut oil! The prep time takes about 20 minutes, which is wonderful for making a last minute dessert that still looks elegant. Try layering the chocolate mousse in a martini glass for extra flare, or keep it simple by using an ice cream scoop to make the perfect shape. Here’s what you’ll need:
Ingredients:
4 ounces semi-sweet chocolate
2 tablespoons coconut oil
2 large eggs, separated
1/8 teaspoon cream of tarter
2 tablespoons granulated white sugar
½ teaspoon vanilla extract
½ cup heavy whipping cream
¼ cup confectioner’s sugar
Chocolate Mousse Scooped
Instructions:
Set a medium-sized stainless steel bowl over a saucepan of simmering water. Add the chocolate and coconut oil into the bowl and stir until completely melted. Remove from the heat and set aside to cool. Next, whisk in the two egg yolks and granulated sugar. Save the whites in a separate bowl and refrigerate the chocolate mixture.
In the bowl with the egg whites, add the cream of tartar and beat them with an electric mixer until soft peaks form.
In another bowl, whip the heavy cream, confectioner’s sugar, and vanilla extract until soft peaks form.
Take the bowl with the chocolate mixture from the refrigerator and gradually fold in the beaten egg whites. Next, fold in the whipped cream. The color of the chocolate will lighten up some from these two ingredients.
Refrigerate the chocolate mousse until completely cool and then serve as desired.
Top off with additional whipped cream and enjoy!
-Kayla
Tags: chocolate mousse, chocolate recipes, coconut oil dessert, coconut oil mousse, coconut oil recipes, dessert, holiday, holiday desserts, holiday recipes, how to melt chocolate, how to use coconut oil, sweet