I came across this secret family recipe from my Great Aunt Babe and I just had to share it with you. This is a pre-low-fat era chocolate mousse recipe that has a secret ingredient…BUTTER! This recipe came from a friend of hers that worked at Chanel so it is truly French!
Of all the chocolate mousse recipes I have ever made – this is the easiest and the absolute best.
Ingredients
- 1 cup homemade chocolate, chopped (you can sub store bought chocolate just try to find one that is fair trade and organic without soy lecithin and use one that is very dark to avoid too much sugar)
- 5 Tbsp water, boiling
- 4 eggs, separated into yolks and whites
- 1 Tbsp vanilla
- ¼ lb butter, softened – where to find raw dairy
Directions
Add chocolate to a food processor and blend for 10 seconds. Scrape down sides and add the boiling water. Process the chocolate mixture for another 10 seconds.
Add the egg yolks and vanilla and process until smooth.
Add the softened butter.
Whip egg whites until stiff and gently fold in chocolate mixture.
Spoon into serving dishes (mousse cups are good), cover and chill until set.
Photo credit: truth82 on flickr
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Can you use Nature’s Blend soy butter as a substitute?
Are you dairy free? I would recommend coconut oil instead or just skip it altogether.
OMG. It looks so easy and yet so utterly delicious. Must try. Soon.
So excited to see this and the homemade chocolate! my daughter has to be dairy free, and I am so excited to make yummy chocolate for her! So it is OK to sub coconut oil then instead of butter (same oil that is used in the homemade chocolate)? Thanks so much!!
Can she do ghee? That might be a better fit. Otherwise just skip it.
she can not have anything with milk protein/casein…so ghee is a no =( so skipping it s better than subbing coconut oil, then? thanks so much for the reply!!
Ghee is clarified butter, in other words, milk fat with the solids, including the proteins, removed. I have two milk protein allergic people in my family, and both tolerate ghee with no trouble. I make my own in large batches, then pour it into premeasured containers (ice cube trays, small tupperwares, etc.) and freeze, and then dump the lumps all into a big bucket. THen I can pull out a premeasured chunk as needed. I am very careful to remove ALL the milk solids, so ALL that remains is the fat, but that *should* be true of commercial ghees as well. I would do a challenge, because it is an excellent tool to have in your real food arsenal, and most milk protein allergics tolerate ghee just fine, since by it’s very nature there is no protein in it. Good luck!
When someone is anaphylactic to milk, any and all milk proteins – including medical grade lactose which is supposed to be purified – can cause a deadly reaction. Some of those proteins are found in the fat. My daughter and I are both anaphylactic to all dairy.
Wendy – I’m making it with coconut oil, and so far it’s totally amazing!
Is this a raw egg food, or are we baking it once we put it in the dish? Looks like the yolk will get somewhat cooked with the warm water in mixing…
Yes the warm water can cook it a little but probably mostly raw. There is cooking it. Use only pastured eggs.
This looks so delicious! Cannot wait to try!
Katie P.
modernnourishment.wordpress.com/
@modernnourished
This looks fantastic!
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What a wonderful recipe! I always think of French recipes as being complicated and precise. This was surprisingly easy. I already taste-tested, of course, and I’ve got four cute little bowls of mousse waiting for tonight’s guests.
Can the raw eggs make you sick? This recipe looks delicious, but I’ve never eaten raw eggs before.
Choose wisely from a local farm where the chickens are pastured. You can coddle them if you like!
So good!!! Thank you for sharing a family heirloom with us 🙂
I have good experience with melting the chocolate in hot-water bath rather than processing. It is also the traditional recipe.
so no sugar? how would it taste like a sweet dessert without a sweetener?
The chocolate is sweet.
Hi there just wanted to give you a quick heads up and let you know a few of the images aren’t loading correctly. I’m
not sure why but I think its a linking issue. I’ve tried it in two different browsers and both show the same outcome.
Can you tell me which ones? We are working on the site and I just looked at a few and they are fine but maybe you were looking at one that I missed? Thank you for letting me know – I appreciate it!
I am trying to subscribe to your newsletter but for some reason I am not receiving an email. Could be my end, but thought I would leave a note just in case it is on your end. Your recipes look amazing!!
Thank you Lori. Did you get it to work now? Not sure what the issue was…
Would this work if I prepared it in a vitamix?
It is likely that it would although I have never tried it myself. Please do let me know!
By saying 1 cup of chocolate, do you mean 8 oz? or do you mean a measuring cup filled with broken up pieces of chocolate?
Thanks.
I filled up a measuring cup with the broken pieces of chocolate.
Super easy and delicious recipe which I will be trying very very soon! I love your recipes…out of all the blogs I follow I seem to come to yours often. You always give awesome real food and grain free recipes. Love them!
Thank you Robin for that amazing feedback! That brought a smile to my face!