While at the food bloggers conference a few weeks ago, there was a company there called Raaka Chocolate that participated as part of the panel of speakers. They also distributed some samples of their raw or virgin chocolate. They have unique flavors like Blueberry Lavender, Chile, Bourbon and one with Black Coffee. I took a few to try and let's just say it wasn't really my cup of tea, though I'm not a huge fan of dark chocolate. My kids, however, LOVED the Blueberry Lavender version. I now had this chocolate and I can't let good chocolate go to waste, so I created this chocolate mousse with one of the bars. It was pretty tasty, though adding the sugar, rum extract and raspberries certainly helped bring the flavor along. If you don't have the Raaka chocolate, simply use regular dark chocolate along with 1 tsp of ground coffee mixed with 1 tsp hot water.
Coffee & Rum Dark Chocolate Mousse
1.2oz. Raaka Black Coffee Virgin Dark Chocolate
1/3c. Fat Free Half and Half (I used Skim Plus)
1/2 tsp. Rum Extract
2 Egg Yolks
4 Egg Whites
1 c. Confectioners Sugar (aka 10x Sugar or powdered sugar)
Raspberries, garnish
In a double boiler, add the chocolate, half and half, and rum extract. Stir until the chocolate has melted, then set aside and allow to cool slightly. Once lukewarm, whisk in the egg yolks and set aside and allow to cool thoroughly. Next, add the egg whites and sugar to a bowl and beat with an electric mixer until stiff peaks have formed. Fold in a spoonful of the chocolate mixture into the egg whites until blended, then add the remaining chocolate into the egg whites. (Careful not to mix too hard so that the egg whites loose their stiffness). Place in dessert cups and refrigerate for at least 1 hour so it has time to set. Garnish with fresh raspberries (or other fruit). Serves 8.
Nutritional Information: Calories 92, Carbs 16g, Fat 2g, Protein 3g
Enjoy!
Shared on Bobbi's Kozy Kitchen 6/4/12
Shared on Amee's Savory Dish 6/8/12
1.2oz. Raaka Black Coffee Virgin Dark Chocolate
1/3c. Fat Free Half and Half (I used Skim Plus)
1/2 tsp. Rum Extract
2 Egg Yolks
4 Egg Whites
1 c. Confectioners Sugar (aka 10x Sugar or powdered sugar)
Raspberries, garnish
In a double boiler, add the chocolate, half and half, and rum extract. Stir until the chocolate has melted, then set aside and allow to cool slightly. Once lukewarm, whisk in the egg yolks and set aside and allow to cool thoroughly. Next, add the egg whites and sugar to a bowl and beat with an electric mixer until stiff peaks have formed. Fold in a spoonful of the chocolate mixture into the egg whites until blended, then add the remaining chocolate into the egg whites. (Careful not to mix too hard so that the egg whites loose their stiffness). Place in dessert cups and refrigerate for at least 1 hour so it has time to set. Garnish with fresh raspberries (or other fruit). Serves 8.
Nutritional Information: Calories 92, Carbs 16g, Fat 2g, Protein 3g
Enjoy!
*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.
Enjoy!
Shared on Bobbi's Kozy Kitchen 6/4/12
Shared on Amee's Savory Dish 6/8/12
Making lemonade out of lemons? Very creative!
ReplyDeleteThis sounds fabulous, Carrie, and guilt free at only 92 calories!!
ReplyDeleteIt looks and sounds wonderful.
ReplyDeleteThank you, it was tasty! :)
ReplyDeleteOh Carrie......I want one right now!!
ReplyDeleteOh my heavens....love this heavenly mousse!!!!!!! I wish that I had one now! Yummy! :)
ReplyDeleteThank you Bobbi and Amee!
ReplyDelete