Chocolate Mousse

Creamy and high in calcium, protein, and chocolate antioxidants – with lower saturated fat and sugar than usual, and an option for dairy or vegan – this is a mousse not to miss!

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Ingredients

1. 3 oz / 85 g dark chocolate (high cocoa, i.e. 70%), chopped or shaved
2. 1 Tbsp. / 5.4 g pure cocoa powder
3. ½ cup / 120 ml cup organic vegan or grass-fed milk
4. 1½ Tbsp. / 45 g organic evaporated whole cane juice
5. 1 cup / 240 g cups organic vegan or Greek yogurt
6. 2 egg whites or vegan substitute (optional)
7. 1½ tsp. / 7 ml l flavor extract, i.e. vanilla, coffee, or orange (optional)

Directions

1. In a double boiler, whisk together the milk and cane juice. Heat the milk over medium heat, whisking frequently, until hot but not boiling.
2. Add the chocolate to the heated milk and let it sit for one minute. Then gently stir with a spatula until the chocolate melts into the milk. Remove from heat and continue stirring slowly until the mixture is smooth.
3. Drain off any excess liquid from Greek yogurt and add to a medium mixing bowl. Use a fork to whip the yogurt until fluffy.
4. Stir the chocolate mixture again, then pour it into the yogurt with the flavor extract, if desired. Fold the chocolate into the yogurt until fully incorporated, for approximately 2-3 minutes.
5. If egg white or substitute is desired, beat until soft peaks form (this will take longer for the substitute, about 12 minutes), then whisk in the evaporated cane juice until thick and glossy. Fold ⅓ of the whisked egg whites/substitute into the chocolate mix, then fold in the rest very gently, until evenly mixed in.
6. Divide the mixture between 4 dessert dishes.

• Serving Size: ½ cup / 120 g
• Exchanges per Serving: 1½ Carb, 1 Protein, 2½ Fat

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