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!
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.
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….
Chocolate Mousse from Deliciously Organic Cookbook
- 1/2 cup butter unsalted
- 1/2 cup pure maple syrup plus 1 tablespoon extra
- 1/2 cup unsweetened cocoa powder plus 2 tablespoons extra (I used unsweetened dark cocoa powder)
- 1 teaspoon pure vanilla extract
- 2 tablespoons brewed coffee I used espresso
- 3 eggs yolks only
- 3 teaspoons pure maple syrup
- 1/8 teaspoon sea salt
- 3 eggs whites only
- 1 cup heavy cream
- Combine butter, 1/2 cup 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 of simmering water. Whisk frequently until smooth and remove from heat.
- Whisk egg yolks, 1 1/2 teaspoons maple syrup, and 1/8 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 1 1/2 teaspoons maple syrup. Increase the speed to medium high and whisk until soft peaks form.
- Stir about 1/4 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.