Cacao Mousse

Prep time:

1 hour, 30 minutes

Cook time:

Chill time: 2 hours

Servings:

1 cup

heavy cream

¼ cup

Cacao Nibs, Organic & Raw

3 tablespoons

Turbinado Sugar, Organic

eggs

½ teaspoon

vanilla extract

¼ teaspoon

salt

⅛ teaspoon

cinnamon

Mousse is the French word for foam, which suitably describes this beloved food used in desserts and savory dishes alike. Our sweet and fluffy cacao mousse is a natural take on chocolate mousse that gives you that rich chocolate taste without the extra sugar. Vanilla and cinnamon seal the deal!

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In a pot, combine heavy cream, organic cacao nibs, and 2 tablespoons organic turbinado sugar and place over medium low heat for 10 minutes, stirring occasionally.
Remove from heat and strain organic cacao nibs out of cream and set aside. Place cream in the refrigerator for no less than 30 minutes, until completely cooled.
In a bowl, whisk together eggs, organic vanilla extract, and remaining 1 tablespoon organic turbinado sugar.
Place egg mixture over a double boiler, and continue to whisk until thick and foamy, 6 to 8 minutes.
In a blender, combine egg foam with reserved organic cacao nibs, salt, and cinnamon.
Process until organic cacao nibs have broken up, and thick liquid has formed.
Remove chilled cacao infused cream from refrigerator and whisk until firm peaks are formed.
Fold ⅓ of the cacao whipped cream into cacao egg mixture until no streaks remain.
Fold in remaining cacao whipped cream.
Pour into desired dishes and chill in the refrigerator for at least two hours.
Serve cold and enjoy!