Exactly 4 years ago we went to Canada and worked as freelance recipe makers for around 4 months. It was one of the best experiences of our lives, and we still like to annoy everyone by talking about it on an almost daily basis. It was an internship where we had a lot of free time to explore, discover and do a lot of cooking and eating (amazing right!?). During this time we created some really tasty recipes for an app called Paleo Food Inspiration.
We have been thinking about trying recipes for a nice chocolate mouse, that has no whipped cream or added sugar, so people could enjoy a spoon extra. And when we were experimenting we came upon a problem, we already made this recipe before…
This gave us two choices, leave it alone or have a big throwback party and recreate our recipe! This chocolate mousse is so good, that we decided not to be selfish and share it here with you.
The recipe is pretty simple to make. Our biggest issue was to get it photographed nicely. Since this whole recipe was an epic throwback excuse to talk about our lives in Toronto, we had to recreate the photo we made for the app: this meant getting a coconut and using it as a bowl.
We thought finding a ripe and good looking coconut in the long Danish winter would be our biggest issue, but thanks to the many fruit and vegetable shops in Norrebro that was surprisingly easy! Coconut purchased, we started on the mousse, easy peasy! Until it was time to take a photo...
We completely forgot that you need a tool to open a coconut... and there was no tool to be found. We had to come up with a creative solution and decided to throw the coconut out of the window (4th floor!) Luckily it broke into a perfect bowl shape as if the universe wanted us to share this recipe online, today.
3-ingredient chocolate mousse
100 gram dark chocolate
2 egg whites
optional: serve in a coconut
Whisk the egg whites until fluffy, set aside. Melt the chocolate au bain marie (in a bowl over boiling water) and mash the bananas with a fork. Combine the chocolate and bananas and carefully fold the egg whites in. Place in the fridge to cool down for at least 30 minutes.
* Normally a coconut is easy to open by using a flat screwdriver and a hammer. Place the screwdriver on one of the three round bits and give it a good slam with your hammer. This will create a hole so you can pour the tasty coconut water in a glass. Place the screwdriver a little bit away from the hole you made and give it another slam there. Continue doing this until breaking it in half.