Chocolate Mousse
Call me a dork, but I'm one of those people who gets pumped about eating chocolate. But naturally I haven't had a piece since the day before I started this less refined way of living. The entire time I kept thinking, "How am I going to get away with eating chocolate?" Finally, the answer came to me the other day at about 5am, when most of my good ideas show up. It takes just a little more prep time since you are dealing with unrefined sugar instead of white or powdered sugar.
Ingredients:
16 oz heavy whipping cream
5 tsp unrefined sugar (or sugar in the raw)
5 tsp baker's cocoa powder
1/2 packet of gelatin
Tools: a food processor and stand mixer
Total time: 15 mins
Place the metal bowl of the stand mixer into the fridge along with the whisk. Place the unrefined sugar in the food processor and blend it as finely as you can. Mix the sugar into the heavy whipping cream and stir. Let it sit for a few minutes so it dissolves then place the cream back in the fridge along with the metal bowl. Wait approximately 5 more minutes. Take the cream out of the fridge and stir again. Pour the sweetened cream into the mixing bowl if you haven't already and attach the bowl to the stand. Add the gelatin and chocolate. Mix on high until it becomes a thick whipped consistency. Be sure to keep an eye on it so it doesn't turn into chocolate butter.
Serve cool immediately or let sit covered in the fridge for later. Should keep 7 days.
Serves 4-6
Ingredients:
16 oz heavy whipping cream
5 tsp unrefined sugar (or sugar in the raw)
5 tsp baker's cocoa powder
1/2 packet of gelatin
Tools: a food processor and stand mixer
Total time: 15 mins
Place the metal bowl of the stand mixer into the fridge along with the whisk. Place the unrefined sugar in the food processor and blend it as finely as you can. Mix the sugar into the heavy whipping cream and stir. Let it sit for a few minutes so it dissolves then place the cream back in the fridge along with the metal bowl. Wait approximately 5 more minutes. Take the cream out of the fridge and stir again. Pour the sweetened cream into the mixing bowl if you haven't already and attach the bowl to the stand. Add the gelatin and chocolate. Mix on high until it becomes a thick whipped consistency. Be sure to keep an eye on it so it doesn't turn into chocolate butter.
Serve cool immediately or let sit covered in the fridge for later. Should keep 7 days.
Serves 4-6