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Ingredients:
4 large egg yolks (pasture-raised preferred)
2 tablespoons unsweetened cocoa powder
1/4 cup heavy cream (grass-fed for better flavor)
2 tablespoons beef gelatin powder (optional, for extra protein)
2 tablespoons butter or ghee
Stevia or monk fruit (optional, to taste)
Instructions:
Whisk the egg yolks: In a medium-sized bowl, whisk the egg yolks until smooth and creamy.
Melt the butter and cream: In a saucepan over low heat, melt the butter and add the heavy cream. Stir until well combined and heated through.
Add the cocoa: Whisk the unsweetened cocoa powder into the butter and cream mixture until smooth.
Incorporate gelatin (optional): If you’re adding gelatin for a thicker texture, dissolve it in 2 tablespoons of water, then whisk it into the cocoa mixture.
Mix with egg yolks: Slowly pour the hot cocoa mixture into the whisked egg yolks, whisking constantly to temper the eggs and prevent curdling.
Cool and set: Pour the mixture into serving glasses or a large bowl. Let it cool slightly before placing it in the refrigerator to set for at least 2 hours.
Serve: Once the mousse has firmed up, enjoy it as-is or topped with a dollop of whipped cream made from heavy cream.
Tips:
For a richer flavor, use grass-fed butter and high-quality cocoa powder.
Adjust sweetness according to your taste with stevia or monk fruit, keeping it in line with carnivore-friendly sweeteners.
Enjoy the velvety, smooth indulgence of carnivore chocolate mousse while staying true to your dietary goals.
