Recipe: Chocolate Mousse from Deliciously Organic Cookbook

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:

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….

5.0 from 1 reviews
Chocolate Mousse from Deliciously Organic Cookbook
Serves: 6
From Deliciously Organic
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Ladle mousse into individual bowls. Cover and refrigerate until set and firm, about 2 hours.
We recommend organic ingredients when feasible.

From Deliciously Organic
Used with permission from International Focus Press © 2011.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. Michelle |

      I made these Thursday night!Can I say amazing!!! We are making small changes and hope to have a house that is clean soon :)

    2. Lavendercat99 |

      Hey, I was just wondering how much of a difference it would make if I were to leave out the coffee? I don’t make it too often (and when I do, it’s decaf), and I don’t really feel like making coffee just for a couple of tablespoons of it, lol. Could I leave it out? Thank you!

      • Assistant to 100 Days (Amy) |

        Hi there. You could certainly leave it out but the flavor won’t be as rich. ~Amy

        • Lavendercat99 |

          Okay, great! Thanks so much!

    3. Melinda |

      I’m on the same page as lavedaercat99. I don’t drink coffee, nor do I have a coffee maker. I wonder if instant coffee would work.

      • Assistant to 100 Days (Amy) |

        Hi Melinda. I think it would work fine. :)

    4. Stacia |

      I was disappointed with this. The consistency was nice but it wasn’t the flavor I liked. It was WAY to bitter. I’m thinking that it was the unsweetend cocoa and the coffee mixture… What would you recommend? Using sweetned cocoa?

      • Assistant to 100 Days (Amy) |

        Hi Stacia. It is likely not as sweet as mousse you may be accustomed to. You might try adding a bit more maple syrup to sweeten it a little more. ~Amy

    5. Crystal |

      Hi. I want to make a chocolate pie and have a recipe that calls for choclate pudding mix. I do not want to use the highly processed one. Would this recipe make enough to go straight into a 9inch graham cracker crust pie shell?

      • Amy Taylor (comment moderator) |

        Hi there. I think it would. :)

    6. Ann |

      This looks wonderful! I’m looking for a good dessert for Easter brunch. Is the nutrition information available? Specifically the sugar grams per serving? Thanks.

    1 3 4 5

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe (optional):