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–+ servings
Ebonie Garnica

Later Full GAPS Chocolate Mousse with Honey and Cultured Cream

Occasional later Full GAPS chocolate mousse with honey, homemade vanilla, separated eggs, and completed chilled cultured cream. Use after digestive symptoms have disappeared and cocoa has been introduced. Makes about six servings; allow about two hours for the final chill. Contains uncooked eggs and dairy.
Print Recipe
Final Chilling (approximately) 2 hours
Servings: 6 servings (approximately)
Course: Dessert, Full GAPS, Later Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup coconut oil
  • 9 tablespoons raw honey For chocolate base; equals ½ cup plus 1 tablespoon at 1×.
  • 10 tablespoons pure organic cocoa powder Equals ½ cup plus 2 tablespoons at 1×.
  • mineral salt pinch for chocolate base
  • 5 tablespoons filtered water
  • 1 teaspoon homemade vanilla extract Completed batch, no added sugar or non-GAPS additives.
  • 3 large eggs separated
  • 1 1/2 teaspoons raw honey For egg yolks; separate from base honey and white honey.
  • 1 teaspoon raw honey For egg whites; separate from base honey and yolk honey.
  • 1/8 teaspoon mineral salt for yolks
  • 1 cup completed homemade GAPS cultured cream Fully chilled; rich cream suitable for whipping, not plain cream or milk.

Equipment

  • Saucepan and securely fitting heatproof bowl Bowl sits above, not in, gently simmering water.
  • Two additional clean bowls Keep the egg-white bowl completely free of fat and yolk.
  • Measuring cups and spoons Keep base, yolk, and white honey portions separate.
  • Whisk For the chocolate base and yolks.
  • Stand mixer with whisk attachment Use a clean bowl for whipping the whites and a separate clean bowl for the cream.
  • Wide spatula For gentle folding.
  • Ladle
  • Individual glass or ceramic dessert bowls This recipe makes about six servings.

Method
 

  1. Have the completed cultured cream fully chilled and the vanilla ready. Separate the eggs, keeping all yolk and fat out of the clean white bowl. Set out the separately measured base, yolk, and white honey portions. Put about one inch of water in a saucepan and bring to a gentle simmer.
  2. In a medium heatproof bowl, combine the coconut oil, measured chocolate-base honey, cocoa, homemade vanilla, pinch of salt, and measured filtered water. Keep the yolk and white honey portions separate.
  3. Set the bowl securely above the simmering water without letting its bottom touch the water. Whisk frequently until the coconut oil melts and the chocolate base is smooth without dry cocoa pockets. Remove from the heat.
  4. In a separate bowl, whisk the yolks with the measured yolk-honey portion and measured yolk salt for about 30 seconds, until lighter in color.
  5. Pour the warm chocolate mixture into the yolks and whisk until combined. Let cool to just above room temperature before adding the whipped whites. This is not a controlled cooking or pasteurization step.
  6. In the clean stand-mixer bowl with whisk attachment, whisk the egg whites until frothy. Add the measured white-honey portion, increase to medium-high, and whisk to soft peaks: the tip bends over when the whisk is lifted. Stop before the foam becomes dry or clumpy.
  7. Stir about one-quarter of the whipped whites into the cooled chocolate mixture. Gently fold in the remaining whites with a wide spatula, sweeping along the bottom and up the side while turning the bowl.
  8. In a separate clean bowl, whip the measured chilled completed cultured cream to soft peaks. A thin pouring cream that cannot hold soft peaks does not fit this preparation; do not add a thickener.
  9. Gently fold all the whipped cultured cream into the chocolate mixture until no white streaks remain. Stop once the color is even rather than continuing to stir out the air.
  10. Ladle into about six individual bowls, cover, and refrigerate until set and firm, about two hours. Keep covered and refrigerated until serving cold. The mousse contains uncooked eggs.

Notes

Later Full GAPS: Occasional dessert after digestive symptoms have disappeared and cocoa has been introduced; not Intro. Use pure organic cocoa without sugar or non-GAPS additives and cultured cream already introduced through the applicable dairy sequence.
Honey portions: The base honey equals ½ cup plus 1 tablespoon at 1× and is listed as 9 tablespoons for scaling. Yolk honey is a separate 1½ teaspoons and white honey a separate 1 teaspoon at 1×, totaling 2½ teaspoons for the eggs. Use each selected row in its named bowl. Cocoa is 10 tablespoons, equal to ½ cup plus 2 tablespoons at 1×.
Prepared cream: Use a completed, fully chilled batch of homemade cultured cream, made from rich cream suitable for whipping. Measure one cup of the finished component at 1×. Check it can hold soft peaks; thin pouring cream, fresh milk, or cream with starter just added is not the finished ingredient. No coconut-cream replacement or added thickener is specified.
Vanilla: Use the measured finished homemade vanilla extract without added sugar or non-GAPS additives. Grape-vodka extract is not alcohol-free, and gentle warming does not establish complete alcohol evaporation. Instant herbal coffee and coffee substitutes are omitted.
Texture and order: Warm the base gently, combine with the yolks, cool to just above room temperature, then add whites before cream. Whip each foam only to soft peaks, with the tip bending over. Fold until streaks disappear and stop.
Eggs and dairy: Contains uncooked eggs and cultured dairy. Whites are added raw; warm chocolate mixed into yolks is not a controlled cooking or pasteurization step.
Timing and storage: Cover and refrigerate the portioned mousse until set, about two hours, then keep refrigerated until serving cold. Allow the chilling time after warming, cooling, whipping, and folding. Prepare the cultured cream and vanilla ahead; the chilling field includes only the final refrigerator rest.
Scaling: All numeric amounts double at 2× for about twelve servings or triple at 3× for about eighteen. The two egg-honey rows stay separate. About thirty seconds for whisking the yolks and about two hours final chilling are method cues, not amounts to multiply. Use suitable bowl capacity and additional portion bowls.

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