Chocolate Mousse

Prep time 20 mins   Total time 20 mins   Serving size: 6


3 bars (3.5oz/ 100g each) Lindt Excellence Chocolate with 70% Cocoa
1 Tbsp (15g) Butter
3 Tbsp (30 ml) Hot Red Wine Reduction or Hot Water
1 Tbsp (15 ml) Orange Liqueur like Grand Marnier
2 cups (475 ml) Heavy Cream
4 Egg Yolks
¼ cup (50g) Coconut Sugar


Melt the chopped chocolate and butter.

Add the hot water and orange liqueur to the chocolate and stir to form a smooth paste. Set aside.

In a separate bowl, whip the heavy cream until just barely firm. Set it aside in the refrigerator.

In a separate bowl, whip the egg yolks and coconut sugar

Add the chocolate to the egg yolks and stir until combined.

Carefully fold in the whipped cream.

Pour into a bowl or individual serving cups, cover with plastic wrap, and refrigerate a minimum of 6 hours or overnight. Garnish with white chocolate curls.



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March 6, 2017