Enriched, Healthy Super Coffee, Ganoderma Lucidum

GanoCafe Schokolade Mousse – Chocolate Mousse

Schokolade Chocolate Mousse

I love chocolate. I love it but I always felt a little guilty about eating it because let’s face it, it was the poster-child for unhealthy indulgence. Lately scientists, have discovered chocolate itself is healthy. But when you combine it with ganoderma lucidum and create Schokolade, it goes off the charts. Now Schokolade is a choclate product I can get behind. I’ve been playing around with it and have a great recipe for the classic Chocolate Mousse. It’s decadent, delicious, and healthy.

Ingredients

• 4 packages Schokolade Gano Chocolate mix
• 1/2 cup of milk (whole, 2% or skim)
• 6 ounces unsalted butter, cut into small pieces
• 1/4 cup Gano Classic dark-brewed coffee
• 4 large eggs, separated
• 2/3 cup plus 1 tablespoon sugar
• 2 tablespoons dark rum
• 1 tablespoon water
• pinch of salt
• 1/2 teaspoon vanilla extract

Directions

1. In a saucepan over medium heat, place the 1/2 cup of milk and combine together the Ganocafe Schokolade, butter and coffee, stirring until smooth. After which, remove from heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to rest securely on a saucepan of simmering water (without the bottom actually touching the water), whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick. (You can also use a hand-held electric mixer.)

3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the Gano Schokolade mixture into the egg yolks.

4. In a separate bowl, combine the egg whites and salt, beating until frothy. Continue to beat until they start to hold their shape. To test, remove the beaters from the eggs and hold upside down. If the eggs hold their shape they have reached stiff peaks stage, which is perfect. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff. After this stage is reached, then add the vanilla.

5. Fold one-third of the beaten egg whites into the Gano Schokolade mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume. Overmixing is not your friend here. Actually, the mixture should still have a few streaks but don’t worry, this is perfect and what is necessary.

6. Transfer the mousse to a serving bowl or divide into serving dishes. Place a piece of plastic wrap over each bowl, pushing the plastic down to the mixture to keep the mixture from forming a skin on top during the cooling process. Refrigerate for at least 4 hours, until firm.

Serving Suggestions
To serve, simply spoon into chilled bowls. In my opinion, the best way to serve Schokolade Mousse with just a small dollop of whipped cream and a few berries. I’ve found that raspberries and strawberries are the best. Sometimes, I even shave a few pieces of real chocolate on top as a finish. What the heck, we can afford to be a little decadent at this point.

Storage
For storage, just reapply the plastic wrap, pushing down to touch the Schokolade Mousse so that a skin does not form. This could last for up to four days in your refrigerator, but it never really lasts that long around my house if you know what I mean.

Serves 6 to 8