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Nuts about chocolate mousse

My favourite chocolate mousse was the one my big sister used to make. It was sugary, chewy and lumpy – exactly the type of mousse you’d buy in those frosted metal parfait cups from any café or restaurant in every Portuguese town. She’d pried the recipe from a waitress many years ago by vowing to take it to her grave which sadly (but to her credit), she did.

I’ve been experimenting with a chocolate mousse recipe of my own and being a banting babe, I use severely dark chocolate and xylitol rather than sugar. But the choice is yours, it’s delectable either way.

Compared to the mousse of my memories, this one is smooth, not as sweet and dense rather than chewy. It’s simple to make and very, very easy to eat, both on its own or paired with the munchies of your choice.

Dark chocolate mousse
Serves 6

•  200g 85%+ dark chocolate
•  2 T butter
• 5 eggs, separated
•  ½ cup xylitol
•  1 C double thick cream or mascarpone
•  Pinch of salt

1. Place the chocolate and butter in a double boiler or in a glass bowl over simmering water (careful not to let the bottom of the bowl touch the water) to melt.
2. Mix together the egg yolks and xylitol in a bowl. Add the cooled chocolate to the mixture in spoonfuls, blending well in between.
3. Add the cream to the chocolate mixture, beating to combine, then add the salt.
4. Beat the egg whites until stiff, and carefully fold into the chocolate mixture. Refrigerate overnight.

I chose to embellish my mousse with cookie crumbs, mascarpone and a dollop of nut butter.  Nuts are to chocolate what peaches are to cream, plus the nut butter added  the chewiness I’d nostalgically yearned for.

I used Buttanut nut butter from Stellenbosch – local tastes lekker, and Buttanut supports South African nut farmers while providing permanent jobs for women in the agricultural sector. Good, better, Butta!

My cookies – a spontaneous combination of basic biscuit recipes and a few low carb substitutes – emerged resplendent, albeit slightly singed!

Cocoa/nut cookies

Makes 30 biscuits

•  1 C almond flour
•  1 C coconut flour
•  1 C coarsely ground pecans
•  ½ C desiccated coconut
•  2 T cocoa
•  ½ t baking powder
•  Pinch of salt
•  ½ C softened butter
•  1/3 C xylitol
•  Seeds of 1 vanilla pod
•  1 egg

1. Preheat the oven to 180°C.
2. Place the ingredients in a large bowl and mix well.
3. Roll into small balls. Place on a silicon sheet (or baking paper) on a baking tray and press each with a fork to flatten.
5. Bake in the oven for 8–10 minutes and no longer, or they’ll come out looking like mine.

I crumbled them for my nut-choc parfait, but you could also mix the biscuit crumbs with butter to make a cheesecake base, or sandwich two biscuits together with ganache to taste like Romany Creams wish they could. And like the mousse and nut butter, they’re sugar and grain free, which shows it can be done; food can be made with real ingredients, you just have to prepare it yourself!

Learn more about Buttanut here





  1. Moegie

    I so enjoyed going through your blog for the 100th time…your recipes are sublime and your photograph and styling superb. …feel the need to read more please…and so look forward to new posts. ..

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