Stir It Up! » Blog

Masthead header

It’s almost Christmas…

And with it rapidly approaching, I thought I better start testing out some things I’m going to make for Christmas eve dinner and these Mini Chocolate Mousse Cups were one of them. If you wanted to use this filling, see here for the pie crust recipe. Together, it is heaven!

So with these, I was really unsure of what I was doing, and honestly, after it was done, I thought no one was going to want one. Apparently I was completely wrong.  My husband, being the chocolate lover that he is, said this was “the best thing I’ve ever made….bar none”.  I personally still love the chocolate chip cookies and almond joy bars, but that’s just me. Anyway, as I was trying to photograph this dessert, after letting the kids eat it, and well, that was a mistake.  I asked Alice to hold it and couldn’t get her to back away enough.  She doesn’t always love my sweet baked goods but I couldnt’ keep her away from this, literally.

Anyway, I think I will thicken it with arrowroot next time, with  maybe 2 tablespoons, but couldn’t find any at my Whole Foods.  I will get some for Christmas for sure so will let you know if I make this again.  It was a little more labor intensive than what I am use to, but it could be just because I had never made anything like this before.  I think next time, and with the arrowroot, it will be much easier.  Updated 12.19: I just found some Bob’s Mill Arrowroot Powder at Publix. Yay for Publix!  I really didn’t want to have to drive across town to another Whole Foods.  Oh and they also had their Kerrygold Butter on sale!

Here’s what you need:

  • 2 cups dark chocolate chips (I used Ghardelli’s 60% cacao instead of WF’s 70% this time)
  • 6 eggs, separated
  • 2 tbsp maple
  • ¼ teaspoon Celtic sea salt
  • 1 tsp vanilla
  • 1 tbls coconut milk
  • 1 tbsp coconut flour (or 2 tbsp arrowroot powder)
  • Optional: almonds (roasted), blueberries, or crumbed gluten free graham crackers (1 tsp on each)
Here's how to do it:
1. Preheat oven to 300
2. In a small pot, melt chocolate over very low heat; remove from heat
3. In a medium bowl, beat egg yolks with maple for 1 minute with a hand blender
4. In a large bowl, beat egg whites and flour (or arrrowroot powder) with a handheld blender until stiff peaks form
5. Stir egg yolk mixture into pot of warm chocolate
6. Mix chocolate and yolks until combined; mixture will be slightly thickened
7. Stir salt into chocolate mixture
8. Mix egg whites into chocolate mixture (it may seem too thin at first but keep stirring)
9. Use ladle to put into cupcake holders. Makes about 6 cups.
10. Cook for 5-8 minutes on 300. 
11. Then transfer to refrigerator (put down kitchen down first) for 3 hours.

Notice the hand sneaking in the bowl.

If you couldn’t tell already, this was a little messy, even for Tate’s standards.  Straight to the tub for both of them!

  • Coleen - Landria, could honey be substituted for agave in this recipe?ReplyCancel

  • landriav - I would use maple instead of agave Coleen, if you can.ReplyCancel

Your email is never published or shared. Required fields are marked *