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Home » Recipes

Chocolate Mousse from Deliciously Organic Cookbook

Deliciously Organic Cookbook

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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.
  • Try this Easy Chocolate Mousse too!
Deliciously Organic Cookbook

Chocolate Mousse from Deliciously Organic Cookbook

I want to share a dessert recipe from Carrie’s book, Deliciously Organic, 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!
3 Reviews / 5 Average
Prep Time: 20 minutes mins
Cook Time: 2 hours hrs
Total Time: 2 hours hrs 20 minutes mins
Course: Holiday, Treats
Cuisine: American
Method: Freezer Friendly
Diet: Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 6 people
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Ingredients
  

  • ½ cup butter (unsalted)
  • ½ cup pure maple syrup (plus 1 tablespoon extra)
  • ½ 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
  • ⅛ teaspoon sea salt
  • 3 eggs (whites only)
  • 1 cup heavy cream

Instructions
 

  • Combine butter, ½ 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 ½ 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 1 ½ 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Chocolate Mousse from Deliciously Organic Cookbook
Amount Per Serving
Calories 436 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 259mg86%
Sodium 265mg12%
Potassium 268mg8%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 19g21%
Protein 8g16%
Vitamin A 1295IU26%
Vitamin C 0.2mg0%
Calcium 97mg10%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out

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

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35.8K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Laura says

    September 08, 2020 at 8:00 am

    Would this mousse work to put in between a 2 layer cake? I usually spread berry jelly in between the 2 layers for the birthday cakes I make my kids, but I would love to try a clean mousse to layer in between instead. Using the chocolate cake recipe Lisa has on her site.

    Reply
    • Lisa Leake says

      September 18, 2020 at 3:20 pm

      I think it could act like a frosting for you, but it would probably be rather rich!

      Reply
  2. Anne says

    February 15, 2017 at 9:12 am

    5 stars
    Wow- this is really good and really easy. And makes about a gallon of mousse! I split it among four giant wine glasses and no one could eat more then about a third (my son decided it would be "an ongoing project" as he put it back in the fridge). Could easily serve 8 it's so rich. Thanks for another yummy recipe :)
    PS: I also left out the coffee as my kids can always pick up the flavor. Tastes great w/o it.

    Reply
  3. Miranda H says

    October 28, 2016 at 12:20 pm

    5 stars
    This might be the best dessert ever. So good!

    Reply
  4. kate says

    October 27, 2016 at 3:14 pm

    ok so does the recipee call for just a half cup plus one tbls of maple syrup or a half cup plus two tablespoons bc the ingredients says a half cup plus a tbls but the instructions says a half cup plus a tbls then it calls for two 1 1/2 tsp of syrup im just very confused about that

    Reply
  5. JR says

    October 03, 2016 at 8:23 pm

    Has anyone subbed honey for the sweetener in this? Did it work. WA she honey overpowering? Have extra honey on hand but maple syrup is so expensive.

    Reply
  6. Maire says

    February 20, 2016 at 5:37 am

    Hi, can this be made grating/chopping a block of organic dark chocolate instead of coco powder? If so how man ounces of chocolate should I use? Many thanks.

    Reply
    • Amy Taylor (comment moderator) says

      February 22, 2016 at 5:10 pm

      Hi. We've not tried this with solid chocolate.

      Reply
  7. Erin says

    January 23, 2016 at 2:34 pm

    Can these be made a day ahead? Just wondering if they will deflate a little because of the egg whites...Anyone tried it a day ahead?

    Reply
    • Amy Taylor (comment moderator) says

      February 03, 2016 at 9:12 am

      Hi Erin. I think it should be fine.

      Reply
  8. Ann says

    March 08, 2015 at 9:21 am

    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.

    Reply
    • Amy Taylor (comment moderator) says

      March 09, 2015 at 5:30 pm

      Hi Ann. We do not provide nutrition info on our recipes. This post helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.

      Reply
      • Sharon says

        February 20, 2016 at 12:23 am

        When a person has Type 1 Diabetes they MUST know the carb count in the food they eat. Having a child with Type 1 means I've been counting carbs for a long time, because there is a constantly changing ratio of required insulin to carbs. Your recipes are a privilege and I enjoy them. I can figure out, with lots of basic math, how many carbs per serving. Perhaps you haven't studied about Type 1, but if you do, hopefully you'll understand how this is different than a fad diet and reconsider? The pure foods are so much better, but when there are ANY carbs in the food, it becomes dangerous and potentially life-threatening to NOT have an accurate carb count. But this is how Diabetics live...and we just keep doing math, and trying to educate along the way. Thank you for your time!

      • Amy Taylor (comment moderator) says

        February 22, 2016 at 5:28 pm

        Hi Sharon. Lisa's focus has been on getting people off of processed foods and eating real foods without getting caught up in the numbers. We do understand the importance of details for you. I am uncertain as to whether those details will be added in the future but Lisa is certainly sensitive to it.

      • Daffny Atwell says

        November 16, 2016 at 8:29 pm

        Sharon, I'm in a similar boat. I use My Fitness Pal to load the recipes and track my carbs. Maybe you can use it, or a similar tool to save you a little math.

  9. Crystal says

    January 27, 2015 at 2:41 pm

    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?

    Reply
    • Amy Taylor (comment moderator) says

      February 03, 2015 at 9:25 am

      Hi there. I think it would. :)

      Reply
  10. Stacia says

    August 14, 2014 at 10:16 am

    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?

    Reply
    • Assistant to 100 Days (Amy) says

      August 15, 2014 at 12:06 pm

      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

      Reply
  11. Melinda says

    July 28, 2014 at 4:52 pm

    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.

    Reply
    • Assistant to 100 Days (Amy) says

      August 01, 2014 at 8:06 am

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

      Reply
  12. Lavendercat99 says

    July 23, 2014 at 4:04 pm

    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!

    Reply
    • Assistant to 100 Days (Amy) says

      July 26, 2014 at 11:19 am

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

      Reply
      • Lavendercat99 says

        July 26, 2014 at 2:45 pm

        Okay, great! Thanks so much!

  13. Michelle says

    May 18, 2013 at 11:26 am

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

    Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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