My recipes are grain free, refined sugar free and many are dairy free. I have a number of autoimmune illnesses. My health was taking a nose dive. I went to see a functional doctor in hopes of reversing my health. My health has improved greatly. Since switching my diet the thing I miss the most is chocolate. I haven’t had a candy bar since beginning the dietary journey for my health. I am still experimenting with making candy bars. I hope one day to get a yummy recipe or two. I have even gone so far as to make my very own chocolate chips. I am always on the lookout for chocolate at the local health food stores for a milk chocolate without sugar. I have yet to find a chocolate bar made with stevia or monk fruit that tastes good.
While my health is improving there are still days where my energy level is almost nonexistent or I have pain or other issues. Most days I don’t talk about how I’m feeling. I think maybe if I don’t talk about it, it won’t be real. Many times though even if I did mention it most people just don’t or wouldn’t understand. You have to have experience with exhaustion to understand. If you wake up feeling exhausted I am sorry as I too know how that is miserable. When your exhausted all the time it makes it difficult to do just about anything. Most people who live with autoimmune disorders don’t look sick.
I have been craving a chocolate dessert. I can’t use store bought chocolate chips as they have sugar in them. I had to use an unsweetened chocolate. If I want to make a chocolate dessert of any kind I need to start from scratch. I used Guittard’s Classic “Oban” Cocoa Liquor (Unsweetened Chocolate) Wafers. I used maple syrup as my sweetener. Maple syrup is not considered a refined sugar. My family really enjoyed this mousse. Top with sweetened whipped cream, a dash of cocoa and a sprig of mint. Can use Norsk Crumb Cookies (Krumkaka as a bowl for the Chocolate Mousse.
Nutritional Facts are below. Makes 6 servings.
1/2 cup unsweetened chocolate
1/4 cup maple syrup
1 tablespoon melted coconut oil
1 1/2 cup whipped cream
2 teaspoons powdered vanilla monk fruit
1 teaspoon vanilla
2 egg whites
1/8 teaspoon cream of tartar
2 tablespoons whipping cream
Directions: Melt unsweetened chocolate in a microwave for 1 minute. Remove and stir. Place back into the microwave for thirty seconds then remove and stir. Repeat in 30 second intervals and stir until chocolate is melted.
Pour coconut oil into the melted chocolate along with the maple syrup. Stir until combined.
In a bowl add vanilla and powdered vanilla monk fruit sugar to the whipping cream.
With an electric mixer whip up the whipping cream until thick and creamy. Set whipping cream aside. In another bowl place cream of tartar into the egg whites.
Using an electric mixer blend the egg whites until they form stiff peaks.
Using a spatula fold in egg whites into the chocolate mixture.
Once the egg whites have been folded into the chocolate mixture fold in the whipped cream.
Place Mousse into the refrigerator for 1 hour before serving. Top with whipped cream and shake powdered cocoa on top.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 29 g||45 %|
|Saturated Fat 19 g||94 %|
|Monounsaturated Fat 7 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 82 mg||27 %|
|Sodium 79 mg||3 %|
|Potassium 83 mg||2 %|
|Total Carbohydrate 14 g||5 %|
|Dietary Fiber 1 g||5 %|
|Sugars 10 g|
|Protein 4 g||8 %|
|Vitamin A||17 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|