#104 Make Choccy Mousse
A powerful dessert for fall
I got asked what my favorite dessert was the other day. Honestly, I can’t pick ONE but a criminally underrated dessert (especially during this time of year) is a proper homemade chocolate mousse. It reinvigorates you. It makes you feel superhuman. It’s a a simple concoction of cacao, raw cream, and raw eggs that acts as the perfect afternoon pick-me-up.
Though I’d say it’s only as good as the quality of chocolate you use. Use quality couverture chocolate if you can get your hands on it, or something that’s at least 70% cacao or higher with minimal added ingredients. If you’re going all-in with 100% dark chocolate, adjust with a little extra sugar to balance the intensity.
Also, here’s a great link to keep handy to know which chocolates are lowest in heavy metals. TL;DR go for Ghiradelli, Mast, Taza or Valrhona. Avoid Hu, Lindt, Godiva, Trader Joe’s. It’s a shame how so many in the food supply are contaminated, but let’s hope things get better! I’m sure they will!
Ingredients (serves 3):
90g (1/2 cup) dark chocolate
45g (1/4 cup) heavy cream
3 egg yolk
3 egg whites
60g (1/3 cup) cane sugar
Method
Chop your chocolate into small chunks and melt it in a warm water bath for about 15-20 minutes
Mix the egg whites in a mixer at medium speed. Once it starts to froth a little, slowly add the cane sugar and let it mix for a few more minutes. Should be incredibly white and fluffy.
Combine the melted chocolate with the cream and the egg yolk and stir well.
Add a bit of the egg whites to the chocolate mixture and slowly fold it in. Keep adding the egg whites the more you incorporate it in. You want to fold it on itself over and over again.
And you’re done! Serve with cacao nibs or some grated chocolate on top as garnish.
Why is American candy so bright?
Artificial dyes have no place in our food. We need to get rid of them from our food supply, and use natural dyes that aren’t associated with behavioral changes in our children.
Speaking of artificial dyes, it’s quite crazy how The New York Times tried to fact check RFK Jr. when he called out Froot Loops for using artificial dyes in their American version. Well, all they did was prove his point…
Fruit is God’s Candy
You need to be eating more rosemary. Napoleon swore on rosemary water. Aristotle's students wore rosemary garlands. Rosemary supports hair growth. Rosemary tea helps with depression. The ancients harnessed the magical powers of rosemary, why shouldn't you?
It’s all about the ingredients
It doesn’t matter what a food is called anymore. It’s about what EXACTLY it’s made out of! Burgers can be healthy. Burgers can also be bad for you. Ingredients over everything.
Money spent on good food never goes to waste
Sourcing the best for yourself and those around you is the greatest health insurance you can buy. It’s a reflection of the standards you uphold. Quality nutrition allows you to live each day through a lens of vibrancy. You deserve optimal fuel.
❋ MICHELIN-STARRED CHEFS SHARE THE 7 DESSERTS EVERYONE SHOULD KNOW HOW TO MAKE
These recipes can also be tweaked to your preferences or adapted to whatever you can manage to pick up at the store. Although sometimes easier said than done with cooking, the most important thing is to relax and get into the flow of putting a dish together.
❋ NORWEGIAN HOT CHOCOLATE RECIPE FROM 1875
There's no doubt about it varm sjokolade (hot cocoa) is very popular in Scandinavia in the winter months. There is nothing more comforting than coming in from the biting cold to a warming cup of something sweet and creamy.
~ Serves 4
Ingredients
1000ml /33.8 fl oz milk
150g / 5.3 oz dark or plain chocolate
80g / 2.8 oz butter
100g / 3.5 oz sugar
1 egg yolk
Double or heavy cream to finish
Method
In a small bowl put aside 1 tablespoon of the milk. Heat the rest of the milk in a saucepan over a medium heat.
Break the chocolate into pieces and add to the hot milk with the butter. Stir over a low heat until melted and then add the sugar. Stir well until melted.
Beat the egg yolk into the milk you put to one side.
Remove the hot chocolate from the heat and stir in the egg yolk mixture. Stir for a minute to allow the hot milk to cook the egg yolk slightly but do this off the heat.
Serve the hot chocolate whilst it's still warm and with a spoonful of whipped cream on the top for extra decadence.
Mollet, which means “soft” in French, refers to eggs that are cooked in water in the shells for a longer period of time than soft-cooked eggs, but not as long as hard-cooked eggs — about 6 minutes total. The yolks are creamy and the whites less watery than in soft-cooked eggs. Then the eggs are shelled, leaving their shape intact.
❋ Read our latest WARKITCHEN magazines:
❋ Get your copy of Optimal Fuel: Your Nutrition Playbook here. It's a cookbook and nutrition guide — all in one. All proceeds goes towards an outrageous amount of hearty ribeyes and raw honey!
❋ If you’d like to contribute an article or sponsor a future issue, please send us your pitch to rocky@warkitchen.net.
❋ We release a digital magazine issue every month. Explore the full archive here.
❋ Adding us (rocky@warkitchen.net) to your contacts, or moving us to primary will make sure you continue receiving these emails. Connect with us on all our socials.
Hope you had a beautiful weekend ladies & gents,
Godspeed!