Shane’s Choco-Cinnamon Mousse

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.


Whipped cream makes everything better.

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.

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