This recipe is not an ice cream at all, but it is a smooth cool dessert. It’s also made predominantly with raw eggs, so if that makes you nervous, definitely skip it. Consuming raw eggs can be a health risk.
My friend Shane, who formerly eschewed dairy and other non-paleo foods, loved this dessert because it was one of the rare sweets I made that she would eat. You can leave the cinnamon out, but I think it makes it even more interesting. Serve alongside some whipped cream if you like.
Shane’s Choco-Cinnamon Mousse
(adapted from French Women Don’t Get Fat — really)
4 oz bittersweet chocolate, chopped
1 tablespoon sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon cream of tartar
5 egg whites
3 egg yolks, separated
Melt the chocolate in a heatproof bowl placed over a pot of simmering water, stirring occasionally. When melted, remove from heat and let cool for ten minutes. Add sugar, salt, and cinnamon.
Whip egg whites and cream of tartar in a stainless steel bowl until they form soft peaks.
Add egg yolks to the chocolate, one at a time, whisking until incorporated. The mixture will form a very stiff mass that by the third yolks is nearly solid. This is normal.
Add the egg whites in four batches, folding each portion in with a spatula until relatively smooth. When all the egg whites are incorporated, chill for four hours before serving.