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.


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  • Comments

    1. Carolyn |

      I bought this cookbook as well and it’s just great! Beautifully done :)

    2. Carolyn |

      I bought this cookbook as well and it’s just great! Beautifully done :)

    3. Stacy |

      Is there a lot of vegetarian recipes in her book, or is it mostly meat-based recipes? I love buying organic/natural cookbooks, but it seems that aside from the breakfast and dessert sections, most of the recipes are centered around meat!

    4. |

      I have many vegetarian recipes in the book. Two chapters are devoted to sides and salads and only contain a few recipes with meat. I also have a several main courses that are vegetarian (and a few with fish or shellfish). And the last chapter, “Basics” has recipes like pie crust, chocolate sauce, whole wheat pasta – and none of those recipes contain meat. Hope that helps!

    5. |

      You have no idea how much I love you for this recipe. Chocolate mousse was the first thing my Fiance and I made together, while bickering the whole way through it. I can’t wait to try this out and you have just pushed me over the edge to get this book! Thank you :)

      • |

        Beth, I love your block O picture! OH, my friend!!! And because of your post, I’m going to make this mousse for my family for our weekly dessert on Sunday!!!

    6. Liz |

      This looks really good i’m wondering if it would be a good frosting substitute??

    7. Gina |

      Oh Lisa, thank you for publishing this recipe! I made it tonight for a girls night in. It was heaven on earth :^)

    8. Catherine |

      Ok I’m totally confused…not hard to do. What is a heat-proof bowl and if it’s heat-proof why put it over a simmering pan of water?

      • Kim M. |

        This recipe (and many similar chocolate recipes) call for placing a bowl over a pan of simmering water because the chocolate mixture in the bowl needs to be heated slowly and gently. Heating the chocolate mixture in a pan placed directly on a burner would cause it to scorch and burn.

    9. |

      Liz – I don’t think it would make a great frosting substitute. For a good buttercream, here’s my favorite:

      Catherine: “Heat-proof” meaning it can take heat and not be damaged. So a glass pyrex bowl would be a good choice over a plastic bowl. The glass bowl is heat-proof, the plastic bowl is not.

    10. Virginia |

      Can you simply use a metal double boiler?

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