I’m hearing more and more health benefits from coconut oil, so why not jump on the nutty bandwagon with everyone else? While people are reaping it’s health benefits we’ll dive right into our Coconut Oil Chocolate Mousse, and then sink right back into our seats in a heavenly chocolate coma. Whaddya say? Health benefits or not, I’m diving in face first.
This recipe comes from Kayla of the blog, Coconut Oil Cooking. Give her some props and show her just how much you love her coconuts by heading over to the site.
Coconut Oil Chocolate Mousse
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
Set a medium-sized stainless steel bowl over a saucepan of simmering water. Add the chocolate andcoconut 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!
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