Chocolate Mousse

chocolate mousse

This sugar- and dairy-free dessert is so simple and quick to make, and guaranteed to impress. By using raw chocolate and only a small amount of honey you get a mousse which is rich in flavour and not overly sweet, but even kids love it.
You could use organic store-bought almond or coconut milk, but I much prefer the flavour of homemade. You can make coconut milk by blending 160g fresh mature coconut flesh with 350ml hot water and then straining it through a nut milk bag or muslin cloth (this will make 420ml of milk.) Check out the link below to see how to make almond milk.

Ingredients (serves 6)

420ml coconut or almond milk
150g raw chocolate (I use Gayleen’s Decadence Baking Slab, available at The Organic Emporium)
30ml raw honey
45ml organic virgin coconut oil
1/4 tsp Oryx Desert Salt
1/2 tsp vanilla powder or 1 tsp vanilla extract
3 egg yolks
1 whole egg

Method

If you’ve made the coconut milk yourself it should still be hot. If not, warm the milk in a saucepan until just below boiling point. Pour it into a high-speed blender, along with the chocolate, honey, coconut oil, salt and vanilla. Blend until the chocolate is melted and is well combined. With the blender running, pour the eggs into the blender through the hole in the lid. Continue to blend for another 2 minutes. At this point there should be steam coming off the mixture, thanks to having heated the milk, as well as the friction from the blender heating it further. Therefore the eggs will be cooked.

(If you’re not satisfied that the temperature is high enough to have cooked the eggs you can pour the mousse into a saucepan and cook it over very gentle heat, stirring continuously and never allowing it to boil. You need to be careful when using this method that you do not overcook the egg, thereby scrambling it. To check if it’s ready dip a spoon into the mixture and then wipe your figure down the back of the spoon. The mixture should not run down the line you have created when held horizontally.)

Pour the mousse into a pretty serving dish, or into individual bowls (I used champagne glasses.) Allow to cool to room temperature, then cover with clingfilm and refrigerate until set, preferably overnight. If you’re in a hurry you could place it in the freezer for a couple of hours and then transfer to the fridge. To serve, place halved strawberries on top of the set mousse.

Health & happiness!

Love,
Raine

Raw Chocolate & Coconut Mousse

Chocolate Coconut Mousse

Pregnancy has got me craving something sweet after a meal (or all the time?!) and although I am totally happy with my 80%/20% lifestyle in which, during the 20% I allow myself to eat out, have the odd pizza or have a processed chocolate bar, I have to remember that my continued remission is not something to take for granted; it is a product of continuous maintenance on my part and that maintenance comes in the form of diet and homeopathy. If I get slack on either one I could see the arthritis coming back at any point and now, more than ever, with a baby on the way, I need to make sure that I stay strong and healthy, especially because carrying extra weight could also impact my joints if they are not kept healthy and supple enough. It is constant work, this keeping healthy business, but I can’t think of anything more worth it.

Sometimes people say to me, ‘we can’t afford to eat organic’ or ‘I don’t have time to make those meals’. In some cases this is very true, but a lot of people who say these things to me would happily go out on a Saturday night and spend £150 on a meal, or buy a new pair of shoes, or spend the evening in front of the TV. There is nothing more precious than our health and prevention is better than cure so ditch the dinner out and save yourself some money and put it towards buying organic, and spend an extra hour in the kitchen once or twice a week preparing fresh lunches and snacks like this one here. I have to sacrifice many things to be able to afford organic food, superfoods and my supplements, and it shouldn’t just be a case of ‘well that’s ok because you had a disease but I don’t’. Because if you ever get diagnosed with something, from arthritis to cancer or the millions of others that people suffer from, you will wish you did all you could to prevent it, for you and your children. There are ways around EVERY SINGLE HEALTH ISSUE, you just need to be willing to work hard enough and remember that a lifetime consuming the chemicals that are found in every single thing you eat or drink that isn’t organic, WILL lead to disease. Don’t do it to your bodies, not in this day and age when there are so many options. Enjoy an organic, superfood lifestyle! And if you need any help getting started, feel free to drop us a line so we can help.

Ingredients

Chocolate mousse layer:
Half cup pecans
1 frozen banana
Half an avocado
Half a cup of almond milk
1 heaped tbsp raw cacao powder
1 tsp maple syrup
Half tsp vanilla extract

Coconut mousse layer:
2 frozen bananas
The cream from the top of a can of organic coconut milk (save the watery part for cooking)

Optional toppings:
Raw cacao covered goji berries
Desiccated coconut

Method

You will need a high speed blender to make the ‘ice cream’ from bananas. I use a Vitamix.

Put the pecans in the blender and blend well until they form a fine meal. Then add the banana and blend until smooth, followed by the rest of the ingredients and blend until smooth. Add this to fill just over half a small glass.

Wash the blender out then add the 2 bananas for the coconut layer until smooth but not melting, then add the coconut cream and blend quickly so combined but not melting.

Add this to the top of the chocolate layer then top with your choice of toppings. I used cacao covered goji berries and desiccated coconut.

I hope you all enjoy this as much as my husband and I will enjoy it after our dinner tonight!

Love,
Lauren

P.s. I had some leftover from the coconut layer so I used this as a milk / yoghurt replacement with my homemade granola this morning. Was lush!

Coconut mousse granola