Deliciously Organic Cookbook
Carrie Vitt with Deliciously Organic once told me that she spent four years putting together her cookbook, and I believe it. Her book is so beautifully done that it honestly puts a lot of other cookbooks to shame! Plus it has such a wonderful personal touch and page after page it’s just obvious she’s poured her heart and soul into this publication. A lot of people ask if there is a “whole foods” cookbook I can recommend and here is your answer…Deliciously Organic! And Carrie is offering $10 off to all “100 Days of Real Food” readers with the promo code “del2011del” through this link: http://store.ifpinc.com/deliciouslyorganic.aspx.
Here are some of the things I adore about this cookbook…
- The pictures: Oh my gosh the pictures! Carrie takes amazing pictures herself (just check out her blog), but she hired a professional food stylist and photographer for her book and it shows.
- The resources: This is a great book for “real food” beginners because it is full of helpful resources on everything from understanding oils to reading food labels to making homemade mayo to navigating recommended websites.
- The personal touch: Carrie shares her own personal story, which includes her struggle with debilitating migraines that she eventually got under control with nothing other than organic food. Plus don’t miss the pictures of her adorable family right before the dessert section.
Deliciously Organic Cookbook
Today, I want to share a dessert recipe from Carrie’s book that is the perfect replacement for all those highly processed boxed chocolate pudding mixes. We made a batch of this chocolate mousse over the weekend and let me tell you what; my girls could not get enough! The flavor is just divine, but don’t take my word for it, you must try it yourself….
- ½ cup (115gr) unsalted butter
- ½ cup (120ml) plus 1 tablespoon maple syrup
- ½ cup (65gr) plus 2 tablespoons cacao powder (I used unsweetened dark cocoa powder)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons strongly brewed coffee (I used espresso)
- 3 large egg yolks
- 3 teaspoons maple syrup
- ⅛ teaspoon sea salt
- 3 large egg whites
- 1 cup (240ml) heavy cream
- Combine butter, ½ cup (120ml) plus 1 tablespoon maple syrup, cacao powder, vanilla, pinch of salt, coffee, and 3 tablespoons water in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch (2.5cm) of simmering water. Whisk frequently until smooth and remove from heat.
- Whisk egg yolks, 1½ teaspoons maple syrup, and ⅛ teaspoon salt in a medium bowl, for about 30 seconds, until it lightens in color. Add chocolate sauce and whisk until combined. Let cool until just above room temperature.
- In a bowl of a standing mixer or with an electric mixer, whisk egg whites on low until frothy. Add remaining 1½ teaspoons maple syrup. Increase the speed to medium high and whisk until soft peaks form.
- Stir about ¼ of the egg whites into the chocolate liquid, and then fold in the remaining whites by scooping the egg whites into the mixture gently, cutting down the bowl, across and up the other side, Rotate the bowl a quarter turn and keep folding until liquid and egg whites are combined.
- Whip heavy cream until soft peaks form. Gently fold all of the whipped cream into the chocolate liquid until no white streaks remain, using the folding technique above.
- Ladle mousse into individual bowls. Cover and refrigerate until set and firm, about 2 hours.
From Deliciously Organic
Used with permission from International Focus Press © 2011.
We tried this recipe yesterday and followed it to a tee. All we ended up with was an ultrasweet soupy mess. We also didn’t care for the flavor of the maple syrup in this concoction. It’s killing me to throw out all these expensive ingredients.
Might be able to freeze it to make chocolate “pudding” pops.
Virginia – Yes, a metal double boiler would work well.
Ashley – I’m fine with using organic whole cane sugar/sucanat (not to be confused with evaporated cane juice) http://www.amazon.com/Wholesome-Sweeteners-Organic-Sucanat-16-Ounce/dp/B000EA3M92/ref=sr_1_1?ie=UTF8&qid=1318348883&sr=8-1 because it’s simply cane juice that has been dehydrated. I also use muscovado – an unrefined dark brown sugar, maple sugar (dehydrated maple syrup), or coconut sugar. These sugars are unrefined so I feel good about using them in moderation. I don’t like to solely use honey and maple syrup in my baking because most times the end product isn’t exactly what I’m looking for. So on those occasions I reach for one of my favorite unrefined sugars.
Cheryl – Are you also allergic to herbal coffee? It doesn’t have coffee in it, but uses a blend of herbs that taste just like coffee. If so, unfortunately I don’t have another substitute.
Tammy – Yes, maple syrup is in the recipe twice. The different measurements are used at different stages in the recipe.
[...] And this: Chocolate Mousse [...]
Kim M. – I’m surprised to hear about your mishap. The recipe comes directly from my book and was tested by a professional test kitchen. I’ve never had any negative feedback on this recipe so I’m not sure what happened. As long as no substitutions were made, the problem might lie within the whipping and folding – it can take a bit of practice. Since you have “chocolate soup” you could eat it as soup, mix it with berries, or pour over pound cake.
What is that long, rectangular thing pictured above the mousse with the tomatoes? It looks like a quiche – and it looks delicious!
It’s my tomato basil quiche. The recipe is in the cookbook.
Omigosh, omigosh, omigosh…just made this and it is sooooo good!! I even tried to screw it up by accidentally using 1 cup of the cocoa and syrup each instead of the 1/2 cup and it still came out perfect! We just have about 10 servings instead of 6! =)In fact, it’s so good I’m now scared to make it the “right” way!
This recipe looks delicious. Is there a way to make it without using raw eggs? I’m just nervous about serving dishes with raw eggs to my kids.
As an option you can buy pasteurized eggs at the grocery store, in fact, many of the eggs sold on store shelves are pasteurized. The most important thing is to make sure they come from a good source and that the shells are clean before breaking them.
I just wanted to say hello from a fellow Air Force wife. Also, I just made my list so I can whip this up tomorrow as a special treat for my family.
Thanks for all your wonderful recipes!
Hi, this recipe looks super delicious. I think I need to get a double boiler though. I tried to make custard last year for Christmas without one, and my arm got tired so my top pan rested in the bottom too tightly, and the pressure built up and blew up all over me and my kitchen. I am nervous to try these types of recipes without a double boiler now. Anyways. I am curious about the herbal coffee. My husband has strong reactions to the caffeine in coffee, even decaf. He can drink herbal teas, but not caffeinated ones. I will have to look into the herbal coffee that’s not really coffee.
I’ve made this recipe twice. It is absolutely wonderful! Perfect chocolate fix. However, this may be a really stupid question but do you think you can sub half and half for the heavy cream to cut calories??
Hi Mandy. You could give it a try, but it might effect how thick it gets and perhaps not be as creamy. Let us know how it turns out. Jill
I’m new to clean eating and am bringing a real food policy into my household. I was just wondering about unrefined sugar and whether it fits into the clean/real food life. I’ve noticed a lot of it in the supermarkets and have been using it in my baking. Any thoughts on this would be very much appreciated
Hi Beccy. Unrefined sugar is obviously better than white sugar, but, as with any sweetener, should be used in moderation. Not sure if you are familiar with Sucanat for baking which is raw cane sugar. I have also recently been reading about coconut palm sugar which is said to be less processed and to retain more nutrients. Hope that helps. Jill
I love making this recipe! I currently have a lot of heavy cream and I was wondering if I whipped it and froze it for future thawing and use, would that be ok to use in this recipe. I have never tried freezing whipped cream, but hate to see it go to waste!
Hi Susette. I have not tried freezing it either, but, it’s worth a shot! Jill
I don’t like the taste of maple syrup–would this recipe work with honey?
Larisa. You could certainly try it, although, I have not. Jill
I did not have any maple syrup and made this recipe with honey. It worked great! Delicious.
This looks great…but very fattening!! I am starting the 10 day challenge and am a little worried about all the butter used in the recipes??
This is a super quick & easy chocolate pudding with only 3 ingredients: http://detoxinista.com/2012/04/3-minute-chocolate-pudding/
Hi Shelly. Don’t worry. I think it safe to say that rich desserts are a treat and should not be an every day kind of food. Our goal is to help people cut out processed food and eat more real whole healthful foods. It has been my experience that eating a balanced diet of nutrient rich real foods while cutting out refined sugars make the occasional dessert feel like more than enough! : ) ~Amy
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I made these Thursday night!Can I say amazing!!! We are making small changes and hope to have a house that is clean soon