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Food guilt is a concept I’ve struggled to wrap my mind around for years. To this day, I just can’t understand why eating a from scratch, real ingredient, chocolate chip cookie is seen as “worse for you” than drinking a diet soda!?! Obviously calories should be given some consideration but there’s just so much more to it! In general, I tend to stick with, ‘the more real, the “better”.’
And thus I give you a dessert you can feel good about eating! I got the idea for this recipe from this recipe by frugalfeeding so you know it’s gonna be fabulously minimalistic and tasty :) I switched some things out and added a bit of cinnamon to give it a little bit of a kick, but still, it’s pretty basic. In other words, when it comes to recreating this in your kitchens, there are no excuses for not giving it a try ;)
Adapted from this recipe by frugalfeeding
Start-to-Finish – 1 hour 15 minutes
7 oz chocolate (I prefer dark-semi-sweet)
1/3 cup milk
4 eggs, separated
2 tbsp sugar
1/2 tsp cinnamon (aka the “kick”)
1) Combine chocolate and milk in a medium, microwave-safe bowl. Melt together by microwaving in 30 second increments, stirring, and repeating until mixture is smooth.
2) Once the chocolate and milk are well blended, mix in the egg yolks and cinnamon, beating well until combined.
3) In a large bowl, beat egg whites until soft peaks form. Add the sugar and continue to beat until the whites form harder peaks.
4) Gradually fold egg whites in to the chocolate mixture until all egg whites are incorporated in to the chocolate.
5) Spoon equal portions of the mousse in to ramekins/mugs/small bowls/ice cream sundae cups/whatever you are serving the mousse in (really the possibilities are endless so don’t be afraid to be creative) and refrigerate for at least an hour before serving. These keep well in the fridge for a few days – mine lasted three days before they had all been devoured so can’t vouch for anything beyond that ;)
* If the raw eggs turn you off/ if you find yourself in a state where raw eggs are a no-no ;) feel free to sub in 1 cup heavy whipping cream in place of the eggs and simply beat the whipping cream as you would the egg whites before mixing it in to the chocolate… however, this really is much better with the eggs so if you are able to use the eggs, you won’t regret it :)