Fermented Chocolate Mousse
This delicious fermented chocolate mousse can be made and left in the fridge so that you can enjoy it over about 7-10 days. As the days go by, the chocolate continues to ferment giving a more and more intense flavour.
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- 150g of Dark Chocolate 70% Cocoa Solids
- 6 Eggs Separated
- 100ml of Fermented coconut yogurt (Kefir)
Method
- Melt the chocolate in a glass bowl placed inside a pan of boiling water. Allow to cool for 4-5 minutes.
- Separate the eggs
- Add a teaspoon of the slightly cooled melted chocolate to the egg yolks (to prevent the egg yolks from cooking/curdling), and stir.
- Continue adding the chocolate to the egg yolks and continue stirring until all the chocolate is combined with the egg yolks.
- Add the fermented Coconut Yoghurt and blend with the eggs and chocolate.
- Whisk the egg whites until light and fluffy or forming soft peaks then add to the mixture above, gently folding in the egg white to retain air. This will keep the mousse light and airy.
- Leave the mixture out of the fridge but covered at room temperature for around 2 hours. After 2 hours the mixture should be starting to set. Move to the fridge for 1-2 hours.
- Enjoy!