FRENCH CHOCOLATE MOUSSE

WITH NO ADDED SUGAR OR NASTIES!

INGREDIENTS:
200g DARK CHOCOLATE
12 DATES (NO STONES)
1.5 CUPS COCONUT CREAM
3 EGGS

TOPPING:
WHIPPED CREAM
SPRINKLE OF COCOA POWDER

UTENSILS:
ELECTRIC WHISK, ELECTRIC BLENDER (OR PESTLE & MORTAR), MIXING BOWL, SMALL SAUCEPAN + HEATPROOF GLASS BOWL, LARGE SPOON, CUP, 6X SMALL POTS/RAMEQUINS

METHOD:
PLACE THE DATES IN A MUG AND COVER THEM WITH HOT WATER, TO SOFTEN THEM.
ON A MEDIUM HEAT, MELT THE DARK CHOCOLATE IN A BOWL (ABOVE A SAUCEPAN, 1/3 FILLED WITH WATER) STIR UNTIL MELTED.
REMOVE THE DATES FROM THE WATER. PLACE IN AN ELECTRIC BLENDER (OR USE A PESTLE&MORTAR) TO MASH THE DATES INTO A PASTE.
PLACE THE DATE PASTE IN A MIXING BOWL, WITH THE COCONUT CREAM AND MELTED CHOCOLATE. STIR. SET ASIDE.
SEPARATE THE EGGS (GET HELP IF NEEDED!) ADD THE YOLKS INTO THE CHOCOLATE/DATE MIX AND THE EGG WHITES INTO THE (WASHED UP) GLASS BOWL.
WHISK THE EGG WHITES UNTIL YOU SEE ‘STIFF PEAKS’ (IE, IF YOU TURN THE BOWL UPSIDEDOWN, THE EGG STAYS PUT)
FOLD THE WHISKED EGG INTO THE CHOCOLATE/DATE MIXTURE AND STIR UNTIL COMBINED.
SPOON INTO YOUR 6X POTS OR RAMEQUINS AND PLACE IN THE FRIDGE FOR A FEW HOURS TO CHILL.
IF YOU WOULD LIKE TO ADD WHIPPED CREAM AS A TOPPING, WHISK THE CREAM BEFORE CLEANING UP, THEN KEEP IN THE FRIDGE UNTIL DESSERT TIME!
ADD THE TOPPINGS OF YOUR CHOICE BEFORE SERVING.