Eating by Heart

Curry Chocolate Mousse

Eating by Heart

Colombe Jacobsen guides you through a variety of heart healthy dishes including salads, tacos and chicken recipes. Bask in the lighter side of eating well. (30 Episodes)
Recipe
Curry Chocolate Mousse Recipe
Prep Time: 10 Minutes
Cook Time: 2 Hours 15 Minutes
Calories: 227
Difficulty: Intermediate

Nutrition Information

Recipe Serves 8
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
227
11.35% Complete
11%
Fat
15g
23.0769230769% Complete
23%
Cholesterol
94mg
31.3333333333% Complete
31%
Sodium
41mg
1.78260869565% Complete
2%
Carbohydrates
24g
18.6046511628% Complete
19%
Fiber
3g
12.0% Complete
12%
Sugar
19g
38.0% Complete
38%
Protein
5g
9.80392156863% Complete
10%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Gluten Free
Vegetarian
Dairy Free
Ingredients
  • 6 oz. dark chocolate
  • 2 tablespoons unsweetened cocoa powder
  • 4 large eggs
  • Pineapple to garnish
  • ¾ cup unsweetened coconut milk
  • 2 teaspoons mild curry powder
  • ¼ cup maple sugar
Method
Combine the chocolate, coconut milk, and cocoa powder in a small heavy bottomed saucepan over medium-low heat. Stir until the chocolate begins to melt, then add the curry powder bit-by-bit, tasting as you go. (Each curry powder has a different potency.) Then remove from the heat and stir until the chocolate is completely melted. Stir in the rum. Combine the eggs and maple sugar in a bowl and whisk together by hand. Set the bowl over a pot of simmering water and stir gently and thoroughly, scraping the bottom frequently, until the liquid is hot to the touch (160 degrees). Remove the bowl from the heat and mix with a hand mixer. Beat until the mixture has a consistency like whipped cream (about 5 minutes). Pour the chocolate mixture into a medium bowl. Stir one-fourth of the egg mixture into the chocolate. Then fold in the remaining egg mixture one-third at a time. Pour the mousse into eight ½ cup bowls or ramekins. Refrigerate until chilled and set, at least 2 hours or overnight. Garnish with pineapple slices and enjoy.