Healthy French Chocolate Mousse by Chef Missy
Ahhh the classic French chocolate mousse is one of life’s great delights. Cocoa, sugar, coffee, cream, fluffy egg whites whipped into submission and served in an elegant vintage glass. Heck, I will take it in a coffee mug! But the truth is that classic French chocolate mousse made from scratch is more difficult than you think, time consuming….and heavy on the sugar. And as you should already know…fat doesn’t make you fat, sugar makes you fat. So we need a healthy option for our evening in Paris at home.
My husband…yes, the one who looks like movie star has a major sweet tooth especially for chocolate. I originally developed this recipe for him but ended up sharing it with many of my nutrition coaching clients too.
In truth I don’t love to bake because I am not a baker. I simply didn’t get the gene. I have wasted more eggs, flour, cream and hours on cakes that didn’t survive than I care to mention. This is one of many reasons why I love making classic French creme brûlée or other custard-based desserts or better yet putting out a gorgeous cheese platter with nuts and dried fruits. However, one cannot consume creme brûlées or miles of cheese every night and sadly, nor every week. I know! Its sounds brutal, even to me and I wrote it.
I love this recipe for healthy fast chocolate mousse (recipe below) because you can whip it with a whisk and it’s elegant enough to serve at your next French dinner party.
So put on your French music and get in the mood for an evening in Paris at home!
- 4 cups full fat organic Greek yogurt
- 3 tablespoons ground organic cocoa
- 2 tablespoons local sweet honey (add extra 1 tbsp if you love really sweet)
- 1 teaspoon of real Madagascar vanilla
- 1 tablespoon Grand Marnier (this cane be left out)
- 1 organic orange
- 1 (9 ounce) quality organic chocolate bar (70% cocoa or higher)
- 4 to 6 raspberries or strawberries (whatever you like)
- GENTLY whisk yogurt, cocoa, vanilla and Grand Marnier
- Break-up chocolate bar and microwave for 1 minute & stir
- If it's not fully melted, melt for an extra 30 seconds
- Do not boil the chocolate, just melt it enough to pour it
- Pour in chocolate to yogurt mixture and gently whisk
- Add finely grated the entire rind of one orange into the mixture
- Fold or whisk (gently) until blended
- Pour into a pretty glass or compote
- Cover with saran wrap and keep in fridge until dinner party
- Chill for 2 hours (plus) before serving
- Before serving, top it off with whatever fresh berries you like
#2: It is really important to use full whole fat yogurt - Greek to otherwise. Your body and mind needs the fat and 0% fat yogurts are simply empty calories with very little nutritional value.
#3: please don't use a food processor. The yogurt all fall apart and turn milky.
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Have fun and remember if you can make a coffee, you can learn how to cook!
About the Author
Chef Missy received her degree in holistic and integrative nutrition at the Institute for Integrative Nutrition in New York City. She is Board Certified by the American Association of Drugless Practitioners and has obtained additional training and credentials in Immunology and Endocrinology from the Institute for the Brain Potential under the American Medical Association. She also holds a Bachelor of Fine Arts in Interior Design from Converse College and a conservatorial degree in acting from The American Musical and Dramatic Academy in New York City. Chef Missy is the Founder-President of Conscious Nutrition and Living LLC and the creator of multiple brands including Radiant & Restored a Body-Beauty Course designed to restore a woman’s emotional, spiritual and physical body and The Holistic Francophile for beginner chefs, an interactive television show for people who love all things French. Chef Missy is married to Thomas Fraley, a hospitality veteran with 26 years experience in service management. Chef Missy cooks professionally in Charleston, SC where she and Thomas reside with their rescue dog, Abbey Road.