Making A Chocolate Mousse Cake With mamaninthecuisine 🙊

Ingredients

• 260 g Dark Chocolate (70% cocoa or higher, broken into pieces for even melting)
• 430 g Carrots (peeled and cut into 2‑inch chunks)

Instructions

1. Prepare Carrots

   Peel the carrots and cut them into roughly 2‑inch pieces so they cook evenly.

   Time: PT5M

2. Boil Carrots

   Place the carrot pieces in a saucepan, cover with water, and bring to a boil. Reduce to a simmer and cook until the carrots are completely tender, about 15 minutes.

   Time: PT15M

   Temperature: 100°C

3. Melt Dark Chocolate

   While the carrots are boiling, melt the dark chocolate in a heat‑proof bowl over a pot of simmering water (bain‑marie) or in short bursts in the microwave, stirring every 20 seconds until smooth.

   Time: PT5M

   Temperature: 45°C

4. Blend Carrot and Chocolate

   Drain the boiled carrots and transfer them to the blender. Add the melted chocolate. Blend on high until the mixture is completely smooth and glossy, about 2 minutes.

   Time: PT2M

5. Chill to Set

   Pour the mousse mixture into a serving dish or individual ramekins. Cover and refrigerate for at least 2 hours, or until firm.

   Time: PT2H

6. Serve

   Remove from the fridge, optionally garnish with a dusting of cocoa powder or fresh berries, and serve chilled.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

2.5 g

Carbohydrates

19 g

Fat

10 g

Fiber

5 g