Chef Alain’s Weekly Recap – Week 41
April 21, 2015
Chef Alain’s Weekly Recap – Week 41
Chef Alain’s Blog
Chocolate. Good or Bad for You? – Part Two: When high-quality natural ingredients are used, the title of healthy chocolate can be used when it is made with organically-grown, minimally-processed, raw cocoa/cacao beans that have no pesticide residue and little loss of its natural nutrients. Next to organic raw cocoa/cacao beans or cocoa powder, unsweetened and dairy-free dark chocolate is the healthiest chocolate. Read more HERE
Low Carb Paleo Show with Chef Alain and Mark Moxom
This week, we are talking to Kirsten Berman, the Gluten Free Gal about her struggles of suffering from Celiac disease. Coming soon to the Low Carb Paleo Show.
Chef Alain’s Movie of the Week
Inhabit: Humanity is more than ever threatened by its own actions; we hear a lot about the need to minimize footprints and to reduce our impact. But what if our footprints were beneficial? See preview HERE
Chef Alain’s Facebook
To see what I posted this week on Facebook, see Chef Alain Braux
Chef Alain’s Weekly Recipe
Mousse au Chocolat Paleo – Paleo French Chocolate Mousse
This is my Paleo version of a French classic. I learned to prepare this for my customers at my first 4-star hotel job in the South of France. This dessert should be reserved for special occasions.
Servings: 6
Preparation Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour and 20 minutes
Ingredients
Step 1
– 8 oz bittersweet chocolate (70% to 85% cocoa content)
– 2 oz ghee, cut in small pieces
– 5 oz egg yolks (8 each)
Step 2
– 4 oz egg whites (8 each)
– 1 pinch sea salt
– 2 oz local honey
Step 3
– 4 oz coconut “cream”
– 1 Tbsp local honey
– ¼ tsp vanilla extract
Procedure
Step 1:
1. Weigh the chocolate in a dry bowl. Set over a simmering water bath. Melt to warm (110 F) or until all the lumps are melted.
2. Remove from the heat. Add the ghee and stir until melted.
3. Whisk in the egg yolks until smooth.
Step 2:
1. Weigh your egg whites, sea salt and honey in your mixer’s bowl. With the whisk attachment, whip at medium speed to allow the honey to melt and until it forms a soft peak meringue. Fold gently into the chocolate mixture in two batches.
Step 3:
1. Scoop out the coconut “cream” from the top a can of whole coconut milk.
2. In a cold bowl, whip the “cream”, honey and vanilla with a hand whisk until soft peaks form. Do not over whip.3. Fold gently into the chocolate mousse.
3. Transfer the mousse to your prettiest large serving bowl or individual cups or ramekins. Chill for at least one hour before serving.
To finish: You may choose to decorate them with additional whipped topping rosettes and chocolate shavings or colorful sprinkles.
= Chef’s Tip: As is, this recipe is Paleo (unless you are strictly Paleo), gluten and dairy-free. As long as you make sure your chocolate contains at least 70% cocoa solids.
Note: This recipe comes from my book, Paleo French Cuisine.
Comments?
If you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com
Book Reviews
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GMO 101 – Paleo French Cuisine – Gluten and Dairy-Free – Healthy French Cuisine – Lower Cholesterol – Cocina Francesa Saludable Por Menos de $10 dolares por dia
Until next week, I wish you a great week.
A Votre Sante – To Your Health
Merci! Chef Alain Braux
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