Dark chocolate mousse

As I mentioned in the previous post, I just returned home from 5, yes, I said FIVE, glorious weeks in Costa Rica!  4 of those weeks were spent at Anamaya Yoga Resort in Montezuma.  What a fantastic place!  I will not be able to say enough about the food and chef Camillo to do them justice, but I hope to recreate some of his ridiculously healthful (dairy, gluten-free, mostly vegetarian) dishes here on the 411 so you can get a tiny sampling of their beauty.  This mousse was not something that was served there, but was inspired by chef Camillo and some of the wonderful mousses he made for us.  The raw eggs in this one give it a ridiculous richness that probably can’t be beat by anything dairy, but keep in mind there is always a small risk of salmonella when consuming raw egg!  I get my eggs from my neighbor, so I trust them completely, but many of you do not have that luxury, so you may want to skip this one until you can source farm fresh, free range eggs that you trust!  This 3 ingredient mousse is sinfully creamy, decadent, and will satisfy even the most obnoxious sweet tooth!  Top it with a little whipped cream (coconut whipped cream for you non-dairy folks) and fresh berries or citrus fruit–marianated in amaretto or grand marinier– to make it even more beautiful and exotic!

And yes, I am officially a certified yoga teacher!!  I will be posting more information about classes and my new studio soon!

Bon Appetit, my friends!

XO

Chocolate Mousse

  • 2 medium eggs
  • 60g chocolate (at least 70% cocoa)
  • 2 tsp vanilla sugar (or to taste)

1. Break the chocolate into pieces and put in a bowl over, but not touching, a pan of simmering water. When the chocolate begins to melt, turn the heat off. Separate the eggs.

2. Whisk the egg whites into soft peaks, add the sugar, and whisk briefly.

3. Mix the egg yolks quickly into the melted chocolate and then whisk in a third of the egg white. Fold the rest very gently into the mixture until just combined (be careful not to overmix), and then put into bowls and refrigerate for at least four hours until set.