This healthy chocolate dessert is rich, decadent, and ridiculously simple to prepare. You might just find yourself eating chocolate mousse for the next few weeks. Don’t say I didn’t warn you…
Did I mention this mousse is sugar-free, low carb, and so easy a caveman [with a blender] could do it?
Many thanks to the Pioneer Woman for developing the method for this fabulous recipe. She even has photos showing how to make this dessert, although there are no chocolate chips in my version since it’s sugar-free. She calls it Pots De Creme. I call it Chocolate Mousse. Whatever you call it, it’s a surefire hit with company, or any time you want to indulge.
As promised, here’s a summary of the first chapter of Gary Taubes’ latest book Why We Get Fat: And What To Do About It. I’ll be going through it over the course of the next few posts, so stay tuned if you’d like to follow along. I highly recommend ordering the book yourself to see what all the well-deserved hype is about!
“Chapter I: Why Were They Fat?”
These days, we are told that we get fat because we eat too much and don’t exercise enough–2 conditions resulting from our wealthy lifestyle in which food is plentiful and physical activity is no longer built into our work and play. Taubes challenges the assumption that taking in more calories than you burn is the driving force behind the obesity epidemic.
Historically, obesity has been associated with poverty, not wealth. Taubes gives many examples of poor populations (the Pima indians, the Sioux, the Italians living in Naples in the 1950s, the Zulu and Bantu in Africa, and many more) who were impoverished and suffered from diabetes and obesity to the extent that us supposedly overfed, sedentary Americans do. Once the Pima and Sioux indians living on reservations switched over from their traditional diets of meat, fish, and crops to government rations consisting of white sugar and white flour, a large percentage of the people became overweight despite the hard physical labor they performed, and the symptoms of malnourishment they showed. In Trinidad in the 1960s, the islanders consumed less than 2,000 calories per day, yet 1/3 of the women older than 25 were obese. Why were these populations fat despite the fact that the people were physically active and consumed less than the recommended amount of calories? Gary Taubes sets out to explore this question in the subsequent chapters of the book.
Makes 4 small servings
1/4 cup brewed coffee
1/4 cup half and half
1 1/2 teaspoons vanilla extract
3 1/2 ounces unsweetened chocolate (3 1/2 squares of Baker’s Chocolate)
3 Tablespoons erythritol + 2 teaspoons xylitol + 1/8 teaspoon pure stevia powder
10 teaspoons honey + 1/8 teaspoon pure stevia powder
2 eggs, preferably organic, room temperature
2 ounces of cream cheese**
Chop unsweetened chocolate very finely. Heat coffee and half and half in a glass cup in the microwave for about 50 seconds, or until it starts to bubble. Add heated coffee mixture, sweeteners, chopped chocolate, and vanilla to blender. Blend mixture for one minute or until chocolate is melted. Add eggs and cream cheese, and blend. Taste, and adjust sweetener if necessary. Pour from blender into serving glasses, and chill in the refrigerator for 3-4 hours to set the mousse. Serve mousse topped with sugar-free sweetened heavy cream, if desired. Garnish with grated 70% chocolate, a sprig of mint, or a few raspberries.
**If you’d like to make this recipe dairy-free and paleolithic diet friendly, replace the half and half with coconut milk, and replace the cream cheese with 2 Tablespoons of coconut milk and 2 Tablespoons of coconut oil.
~4.7g net carbs, 229 calories per serving made with Truvia and Splenda
~5.65g net carbs, 234.5 calories made with erythritol, xylitol, and stevia
~23.2g net carbs, 282.2 calories made with honey