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Seeded Raspberry Gelee & Dark Chocolate Mousse

Information Pertaining some of the Ingredients in this Recipe:​

  • I swapped heavy cream, which I believe is typical for one of many mousses’ ingredients, for unsweetened coconut cream, as it has no cholesterol and less sugar than heavy cream.  It also is an excellent source of iron, potassium, magnesium, and more.  Moreover, coconut cream’s saturated fat is less likely stored as fat in the human body, but more likely used as energy.

  • Consuming coconut sugar does not have a likely chance of creating a blood sugar spike.

  • Dark chocolate has many antioxidants and iron.

  • In this recipe, I didn’t instruct anyone to strain out the raspberry seeds for the gelee, as they are not only edible, but full of omega-3 and omega-6 fatty acids.  Raspberries in general aid in heart function.  They provide potassium which lowers blood pressure.  They also have manganese, which support healthy bones, skin, and the regulation of blood sugar.

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Servings: 3

Prep time: 4 hours and 20 minutes – 6 hours and 20 minutes

Created by: Christine S.

INGREDIENTS:​

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Mousse:

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3 eggs, separated

1/4 c coconut sugar

6 oz unsweetened dark chocolate

3 tbsp unsalted butter

¾ c unsweetened coconut cream, chilled

1 tsp vanilla extract

¼ tsp salt​

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Gelee:

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1 tsp unflavored powdered gelatin

¼ c water, room temperature

2 c raspberries

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DIRECTIONS:​

Gelee:

  1. Place powdered gelatin and water in a small saucepan and stir them around if some of the gelatin is not fully submerged in the water, then wait 5 minutes.

  2. Add raspberries to the saucepan and simmer the ingredients on medium heat for about 6-7 minutes, stirring occasionally.  Make sure the raspberries are dissolved.

  3. Wait until the mixture becomes room temperature.  This will take about 1 hour.

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Mousse:

  1. Place egg whites in a large bowl, and add the sugar about one tablespoon at a time to the egg whites while mixing them with a hand mixer on high speed.  Once the egg whites and sugar make stiff peaks, stop the hand mixer.

  2. Set the egg whites and sugar aside.

  3. Melt the chocolate and butter in a double boiler over simmering water and medium-high heat for about 5-6 minutes or so, uncovered.

  4. In a small bowl, whisk coconut cream with a hand mixer on high speed until it has firm peaks.

  5. Whisk egg yolks and then add them to the coconut cream, then stir both together.

  6. Add vanilla extract and salt to the chocolate mixture, then stir until the vanilla and salt are well incorporated.

  7. If the chocolate mixture is too thick to stir with ease, you want to heat it on medium-high heat until it’s somewhat runny again.  Wait until the chocolate mixture is not hot, but warm and still somewhat easy to stir.

  8. Fold in about ½ egg-white mixture to the chocolate mixture, then stir in about 1/3 of the coconut cream with only about three to four strokes with a spatula.  Afterwards, fold in the rest of the egg-white mixture, then the rest of the coconut cream until everything is combined (with only three more strokes, making sure to not overmix, as the mixture will become too runny if you do so.  You want the product to be airy and have the consistency of pudding almost).

  9. Divide the ingredients into smaller serving cups, then refrigerate.

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Assembly:

  1. Take the cups of mousse outside of the fridge, then divide the gelee among the different cups of mousse on top of the mousse.

  2. Refrigerate the cups for at least 2-4 hours before serving.

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