Pecan Chocolate Mousse


I am not sure what is the chemistry behind it but since the birth of my child, I’ve been craving chocolate mousse.


Weirdly enough, all my pregnancy was about milk chocolate (the dark chocolate flavour was too strong to handle). But I am now back to my old tastes (thank god!) and I can’t get enough dark chocolate.


This one can be vegan or vegetarian, up to you to choose the option that suits you best ;)


It’s pretty easy to make and if you are using stevia or xylitol, it’s not going to rise your blood sugar levels through the roof. It’s a very nice and delicious snack. In fact, personally, this is my go to go snack at the moment :P


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chocolate mousse



Pecan Chocolate Mousse


What you need (serves 6 little pots or 3 ‘normal’ servings)


200 grams of your favorite dark chocolate

1 big teaspoon ghi (or coconut oil for the vegan version)

1 small handful of raw pecans, roughly chopped

4 eggs (or eggs replacers for the vegan version)

1 tablespoon stevia granules (or coconut sugar, or xylitol, or your favorite solid sweetener)

1 pinch unrefined sea salt

1 pinch cinnamon (optional)



What you do


1. Separate egg whites from yolks and whip the whites. Put aside.

2. Beat the yolks with your sweetener until foamy.

3. Break the chocolate into small chuncks and melt it with the ghi (or coconut oil). Add pecans, salt and cinnamon to taste. Stir well.

4. Combine egg yolks with your chocolate mixture.

5. Then add the whites carefully. Mix well until you obtain a consistent foamy / mousse texture.

6. Pour into small glasses / pots and put in the fridge for a few hours to set.



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