Gluten, dairy, sugar, soy and corn free dark chocolate mousse. An indulgent + decadent dessert you can make days in advance!
FLARE FREE CHOCOLATE MOUSSE
7 oz. organic dark chocolate chips
6 T Miyoko's organic vegan unsalted butter
6 large organic pasture raised eggs, separated
1 c stevia
Optional garnishes: organic strawberries, Glutino gluten free chocolate sandwich cookies, coconut whipped cream, no sugar added dark chocolate chips, freeze dried strawberries, etc.
Make a double boiler by placing chocolate and butter in a large stainless steel bowl set over a pot full of about 2” of boiling water (making sure bowl does not touch the water). Turn heat down to medium-low and stir until chocolate and butter is melted and well combined (about 5 minutes). Remove from the heat and set aside.
Using an electric mixer on medium-high speed, beat egg yolks and ¼ cup stevia in a medium bowl until pale and fluffy (about 5 minutes). Using an electric mixer with clean beaters, beat egg whites and 3 Tablespoons of stevia in another medium bowl until medium-stiff peaks form (about 3 minutes).
Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain, making sure to not overmix. Gently fold egg whites into chocolate mixture until no streaks remain, making sure to not overmix.
Divide mousse evenly amongst 6-8 jam jars. Cover with plastic wrap and chill for 4 hours
Garnish with optional granishes then serve.