Chocolate Mousse with Crunch Topping

Rorie Weisberg Recipe By
 
  • Cooking and Prep: 1 h
  • Serves: 8
  • Contains:

Coconut oil is probably the least understood of healthy oils. Some say it’s nature’s wonder, while others say that it’s bad for your health. The truth is that both are correct. Extra-virgin, unrefined coconut oil has an outstanding level of health-enhancing properties, while refined coconut oil has effects as negative as those of margarine.

Ingredients (8)

Chocolate Mousse

Chocolate Chip Cookie Crunch

Start Cooking

Prepare the Chocolate Mousse

  1. Preheat oven to 350°F (175°C).

  2. In a small pot, combine the chocolate chips and oil. Cook on low, stirring until smooth.

  3. In a standing mixer, beat the egg whites until stiff. In a separate bowl, whisk the yolks with the coconut sugar; add to melted chocolate and stir. Pour the chocolate mixture into the beaten egg whites and mix on medium speed until just combined.

  4. Grease a round eight-inch (20-centimeter) springform pan with coconut oil. Pour in one-third of the mousse mixture and bake for 15 minutes.

  5. Remove from the oven. (The mousse may rise while baking and then fall when cooling.) Top with remaining two-thirds of the mousse mixture. Cover and freeze until solid.

  6. Remove from freezer 20 minutes before serving and slice.

Prepare the Chocolate Chip Cookie Crunch

  1. Preheat oven to 350°F (175°C). Line a baking sheet with Gefen Easy Baking Parchment Paper.

  2. In a small bowl, mix the flour, honey, and oil with a spoon, then crumble with your hands until mixture is crumbly. (Keep the crumble pieces bigger to get a chunkier crumble.)

  3. Spread the crumble on the baking sheet and bake for about 10 minutes. Remove from oven.

  4. While it’s still hot, add the chocolate chips and mix to coat. Store in an airtight container at room temperature.

  5. To serve, drizzle silan on the plate and place a slice of mousse on top. Sprinkle with crumble and enjoy!

Note:

In one of my recent columns we discussed how to use raw eggs safely. Part of this recipe stays raw, but if you prefer, you can simply bake the whole thing and serve with ice cream and topping.

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