This recipe is still in the early discovery stage.
Makes about 4 cups
Please feel free to TWEAK and make suggestions as REPLIES to this topic!
Cauliflower base makes abut 3 cups, and you'll mix 1 cup of base per 1 bar (3.5 oz) Dark Chocolate.
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On one occasion in working to find the right mix for the Cauliflower potato-less "mashed potatoes", I had used too much milk.
And, since the taste is virtually neutral, my wife suggested I use it as a base for a chocolate mousse.
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So, that's what I tried today, my first go-around.
The recipe calls for 3 bars of 3.5 oz each 85% Dark Chocolate Lindt; but use what-ever.
And at the risk of ruining a good chocolate I only used 1/3 of the recipe and 1 bar of chocolate.
The remainder two=thirds, I added pepper and we'll have it as the "mashed potatos"; albeit a bit thinner.
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So, start with the basic Cauliflower potato-less mashed potato recipe, sans the pepper.
NOTE: Deviations from the "Mashed Potato" version are noted with DEVIATION.
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Cut stem off and into florets, one head of cauliflower.
Boil water and steam Cauliflower florets for about 7 to 8 minutes.
Place steamed Cauliflower florets in blender.
Leave in blender until chocolate is nearly melted!
DEVIATION: Do NOT add the remaining ingredients, below, until the Dark Chocolate is melted.
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Melt 1 pkg (10.5 oz Dark Chocvolate) or 3 bars Lindt 85% Dark Chocolate.
Note: Most packages of Dark (bittersweet) Chocolate is only at 60% or 65%!
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After Dark Chocolate is nearly melted:
DEVIATION: Add 3/4 to 1 cup and adjust to a light mousse texture.
(Organic 2% Hormone free) milk.
(or Almond milk if Lactose intolerant).
Add 1 Tbl pastured (organic, hormone free) butter.
[Optional or substitute EEVO]
Add 1 tsp pure Sea or Himalayan Crystal salt.
DEVIATION: Do NOT add any pepper.
Puree (My blender has 5 settings, #4 is puree - does one really need any more than that?)
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Cauliflower pureed base makes about 3 to 4 cups.
Scrape into a bowl.
Gently fold melted Dark Chocolate into Cauliflower mixture.
Refrigerate.
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NOTE: You might want to add and experiment with adding a little Stevia.
I have not tried it yet cooled, as it is still in my refrigerator cooling - now!

The Stevia will add some sweetness to the Cauliflower base.
Otherwise the delicate Chocolate flavors might be a little over-whelmed.

UPDATE: A couple of our daughter's friends stopped by, so I gave each a small taste and asked for their opinion.
The opposite is true, the chocolate is a bit strong and overpowers the base.
So a little less chocolate per base and some Stevia in the base should make the right balance.
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This recipe is more like a heavy or light chocolate pudding than a mousse.
Than It occurred to me that the Cauliflower base could replace the Egg Yolks in a traditional Mousse recipe,
and one could still use EggWwhites beaten and folded in - to create more of a mousse.

I've given this even more thought.
Instead of messing with melting dark chocolate,
I will also try using Organic, Raw Cocoa powder instead.
As Sue pointed to a blog by Dr. Sears on Dark Chocolate,
The anti-oxidant effect (polyphenol) is/are watered down in a commercial dark chocolate.
So, using the organic, raw, cocoa powder (from Swanson vitamins) will provide more benefits.

I am still marveling at how you turned cauliflower into chocolate mousse!

THANKS.
Yes, i guess it is kind of "unique"!

John, you're becoming the King of Cauliflower. I can picture the sigh on Rt 3 as you enter NH, Welcome to Nashua, Home of the King of Cauliflower (jk; to all, John and I have met in person, so I'm sure he gets my sense of humor...or lack of it, ha ha)

*sign

(I can't type!)

I still do not like Caulif;ower; however, since discovering it, rather taking a very, very long time to try it - specifically, the potatoe-less "mashed potatoes" - and how nuetral, and ESPECIALLY non-cauliflower )non-crucuferous) taste and smell can be done to them so easily with just a littel additives like salt and pepper for potatoes, etc. There is so much one can apparently to or in my case attempt to do with them. I an not a che, not an experienced cook, but this has become a little bit of an adventure - more so since my wife and I are mostly grainless, and all sugarless, and mostly sweetener free. A little Stevia and at times some maple syrup, as needed as minimal as possible while remaining grain-free - mostly.
Of course with my upcoming annual business trip to Las Vegas, i will have to bite the bullet and order the Zone-Fast foods - still a much, much better option than the food choices available in and walking distance around Las Vegas with only a mini-refrigerator in the room and no microwave. Fortunately, I do have a small pot for heating water for this trip, since even hot water coffee machines) are not even provided - because they want you tobuy everything and they charge for everything in Las Vegas. - kind of like the way airlines are heading towards. How long will it be before the airlines charge us for filtered air?
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The last timeI was there in Feb 2011, I walked 2 miles to the grocery store, and carried about 50- 60 pounds, 25=30 in each arm back to the hotel in double plastic bags. Except for the plastic, starting to dig into my hands after the first mile, It was quite a good work-out, considering they also charge $30 per day for "gym" use - which consists of three machines! That and my resistance bands allowed me to continue decent exercise. This year I have a pair of weight-lifting gloves I'll bring with me for that.
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Back to point, though they have grains, and useless white flour in some, the ZoneFast foods really serve a good purpose and are very helpful for my annual Las Vegas trip. But I have digressed, and I am starting to ramble. I guess because we were given the go-ahead to register for the event and to make the Hotel reservations for the 2 March week long event, today.

My wife is really jazzed about being able to eat "mashed potatoes" so much so that she now buys 2 heads of cauliflower!
Tonight I whipped it up (literally in the blender - lol) while splitting it into 3 servings instead of 2:
1 for me, 1 for her, and 1 for round 2 of cauliflower chocolate mousse.
I made thre batch sans the fresh ground black pepper for that reson.
We simply added the pepper to each of our individual servings.
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Since our elder daughter is lactose intolerant, we had a little Almond milk left over since she went back to Moody Bible College in Chicago on Wednesday. So I used it instead of our usual organic 2% milk.
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Starting with the Cauliflower mashed potatoes recipe - sans the pepper:
1 head of cauliflower prepared as for mashed potatoes recipe, with:
1 tsp Himalayan salt,
2 TBL milk,
1 TBL organic, hormone-free, pastured butter.
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With 1/3 cauliflower base set aside:
I heated it in the microwave
(For full batches, oncre I have the recipe down, I prefer not to reheat and would use fresh from blender!)
Added 2 more TBL milk.
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Added 3 TBL raw, virgin, cocoa powder (Swanson Vitamins).
Added 1 TBL EVOO.
Added 1 eye dropper Vanilla Cream Stevia.
Blended those three together with the Cauliflower base.
Depending on consistency desired, add a little more milk if desired.
You will get the feel after you do it a few times.
(That is - If you dare attempt this madness!!!)
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NOTES:
1.) Our edlest daughter (3rd child) used to make triple layer beownies.
Her recipe called for melted 60% (semi-dark) chocolate, but provided a 3 to 1 Cocoa powder to oil ratio as a substitute.
2.) Plain Stevia would work too, since I have some Vanila Ceam Stevia as well, I decided to use it instead.
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Hand-whipped 1 egg white.
I folded in the whiped-egg white into the chocolate-cauliflower base.
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REFRIGERATING now - I probably will wait at least 2 hours.
I got 2 good decent mousse-like servings of what at least looks like a chocolate mousse.
And taste? We'll see .....
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Translating to a full batch - adding to one full head of cauliflower mashed potatoe base - is easy,
just multiply the additions to cauliflower base by 3:
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9 TBL (4 TBL = 1/4 cup) Cocoa powder
3 TBL EVOO
Add 1/4 cup milk (4 TBL), then additional 2 TBL a little at a time until desired consistency.
Add about 2 eye-droppers of Stevia, carefully, you might need or want less, a lot less!
Stevia is very potent, I'd be very careful!!!
Add 3 whipped egg whites and carefully fold them into the chocolate-cauliflower base.
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P.S. If you can get, and if you're not adverse to, you can use the egg yolks from the eggs in
the base reducing the equivalent amount of milk.
Though BE WARNED hat EGG YOLK is NOT Dr. Sears approved.
However, God gave us eggs, more and more research is supporting their health benefits,
and we (my wife and I only by pastured organic eggs from a local farm.
Plus it is the only AA we knowingly get in our Zoned lifestyle.
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I will update after we taste and evaluate.
Then, if at least mildly successful,
I'll put into Spark People Recipes and extract the PFC nutrient info.
Stayed tuned friends to this bat channel .....
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One Hour UPDATE:
I couldn't wait, and it was sufficiently chilled after 1 hour + or so.
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It had the right consistency and balance and lightness, but ...
... ONE MAJOR TWEAK is needed!!!
Though we do not use sweeteners much at all, and when necessary ONLY use Stevia,
- - a chocolate mousse - even one made with a cauliflower base - -
- - is too delicate to use Stevia. The aftertaste of Stevia is very prevalent!
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Other than that it was a big hit.
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Though we do NOT use Fructose,
we will have to use and make this again using and trying (Dr. Sears approved) Fructose.
Since it seems we must.
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Enjoy!

What are your thoughts on using agave nectar?

I just went to Dr. Mercola site.
He has done a lot of research on sweeteners.
He lists ALL fructose as enemy #2 after Sucrose (sugar).
Agave nectar is listed as one of the worse sweeteners.
"This 'Tequila' Sweetener (Agave) is Far Worse than High Fructose Corn Syrup."
"Rather, I recommend other options such as stevia products.
You can also use xylitol in small amounts or glucose which is sold as dextrose and can
easily be purchased on Amazon for $1 per pound. I do not sell any of these products."
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He lists the 4 best as:
1. Stevia
2. Xylitol (The only sugar alcohol, and the only one found both in the human body and in nature.)
3. Honey (BUT only raw, organic honey. And recommends Manuka honey with most nutrient properties.)
4. Pure Glucose (also called dextrose.)
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And the 3 worst (alternatives to # 1 worse - Sugar):
1. Aspartame
2. Agave (which I would expand to include ALL sources of fructose)
3. Sucralose (Splenda)


http://articles.mercola.com/sites/a...tchen.aspx

Be careful with honey and glucose if you want to stay in the Zone. Plain old white sugar is probably a better choice, since it has to be broken down into glucose by the body, meaning it'll probably take a bit longer to get into your blood stream than pure glucose will. Xylitol and other sugar alcohols are not really as attractive as they might sound, either. Here are links to some of Barry Sears’ opinions on artificial sweeteners. If you search drsears.com using the word “fructose” you’ll find several pages of related links.


http://drsears.com/tabId/399/itemId...ctose.aspx

http://drsears.com/tabId/399/itemId...-hype.aspx

http://drsears.com/SearchIndexer/ta...fault.aspx

http://drsears.com/tabId/399/itemId...eners.aspx

http://drsears.com/tabId/399/itemId...-lies.aspx
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While I agree with Dr. Sears that most all sugar-alcohols are non-natural and not a good choice, notice that he does not mention (from one of Sue's references) xylitol. "... sugar alcohols like mannitol, erythritol, lactitol, maltitol, etc., ..."
Xylitol is different ii is a naturally occurring in some fruits and also found in our own human body.
The only thing Dr. Sears states about xylitol, is that it has been found to be harmful to dogs [pets] -
which is known.
And I also agree all sweeteners, natural preferred should be minimal, if at all.
However, there are times when a little is useful in a recipe - such as this one.
I will still avoid plain white poison of western highly processed sugar; but in small amounts,
other than Stevia very rarely - we use - I was looking for something least harmful for this recipe.
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Based on all I read, I will try this recipe with RAW, ORGANIC Honey - preferably local.

I will stick with stevia.

Actually, I don't really find too many occasions that require sweetener. Eating stuff that is sweet just seems to turn on the craving for more sweetness, which I definitely don't need!

Actually, Dr. Sears does mention xylitol specifically, and he recommends to try other sweeteners instead: "My recommendation is that you might try fructose or Splenda instead of Xylitol because of the gastric effects that sugar alcohols can cause." (http://drsears.com/tabId/399/itemId...itol.aspx)

I will never use Fructose, and worse Splenda.
However, I will try less stevia in this recipe, as some sweetener is required to balance.
I think I recall reading in my research that there are some forms of stevia without the after taste.
Albeit cost a bit more, but in this case, worth it. If and/or when i find it, I'll post.

Found it! .. from the Weston A. Price foundation.
"There are currently a number of outlets through which one may acquire stevia (see www.holisticmed.com/sweet/sweet.txt ),
and they vary quite a bit in taste and quality. This author’s personal favorite stevia products are available from Wisdom Natural Brands, found at www.wisdomherbs.com".

Amazing recipe...love to try this one!

Hi all:
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Back to the main recipe in this thread a healthier Chocolate Mousse:
I am still working on this recipe, albeit changing the base.
That's the rub, using Polyphenol packed Cocoa powder instead of melted store-bought, sugar-laden chocolate,
requires a good base.
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I abandoned Cauliflower ... a good idea, and possibly workable, but a lot of work,
and I'd rather use the Cauliflower for "mashed Potatoes" & "Pizza" crust.
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I tried Marscapona (an Italian) cheese - too thick.
However, recently, I came across a recipe that uses Greek Yogurt.
Tried it, it was Okay, but a bit thin, and it did not use whipped egg whites, and it called for 1/4 cup sugar!
No Way!
I tried it but with only 1 tsp raw unprocessed Maple Syrup, and only 6 drops (2 tsp equivalent sugar) Stevia.
The base was a bit thin, and it did not have enough chocolate flavor.
It called for 1/3 cup cocoa powder with 16 z Greek Yogurt (used non-Fat).
At least it has a good amount of Protein.
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So, still looking for a good base to add Cocoa powder to for a decent healthier chocolate mousse.
Will try 8 oz Greek Yogurt with 2 whipped stiffened egg whites.
Will also try the whipped Cottage Cheese with 2 whipped stiffened egg whites.
Will also try 1/2 greek yogurt and 1/2 whipped cottage cheese as the base with 2 whipped egg whites.
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At least we are enjoying some good protein and polyphenols with the raw virgin cocoa powder,
as desert with many dinners! LOL!
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Alas, such a hardship, Having a healthy chocolate almost evry day this week!
Though I am getting low on Cocoa powder and re-ordered from Swanson Vitamins... .

LOL! Thanks for the update, John!

I wish I had more time on my hands so that I could experiment more.

Your time will come.
We are in the last of the post-teen rubber band years.
You know when they leave the nest a bit early and then come back!
Our youngest (20) went down to El Paso, TX in the beginning of January.
Did not work out (a guy of course), and now she's driving back.
Should be home this afternoon.
More than likely she'll be home for a few months to get back on her feet,
before she decides to move out on her own.
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We enjoyed the peace - at least for a little while - while it lasted!

Yep, I am sure it will come way too fast.

Oldest is a freshman in HS, and she is sure keeping us busy with all of the HS activities. My middle son is not into sports, and not really into any clubs right now, not a big enough group for scouts, etc. My youngest daughter is really busy in girl scouts. So, when I have a free evening, I really cherish it!

UPDATE (26 Feb 2012):
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1/2 cup Oikos style no-fat greek yogurt
1/2 cup regular cottage cheese (could use 2%)
6 Tbl raw, unprocessed, virgin cocoa powder
3 tsp EVOO
1 TBL pure vanilla extract
10 drops (3 tsp equivalent) Stevia
1 tsp pure maple syrup
2 egg whites
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Blend all ingredients together(base) except the egg whites.
Beat the egg whites until stiff peaks form.
Fold egg whites into base.
Refrigerate a couple of hours, divide, enjoy.
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Totals:
P = 32g
F = 21g
C = 15g (18-12=6g from Cocoa powder & 9g from maple syrup)
= 12 grams fiber...
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Not bad, I'll update after the "expert" my wife, evaluates and lets me know! LOL
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2, 3, or 4 servings depending on your choice.
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At 3 Servings:
P = 1.5 blocks
F = 2 (3g) blocks
C = 2/3 of 1 block (add about 1/2 cup of berries or as required/desired)
I found on average 3/4 cup of either frozen mixed berries or frozen blueberries = 1 block carbs.

UPDATE (29 Feb 2012):
Happy Leap Day!!!
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Tweaked slightly. Received the wife's final seal of approval
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1/2 cup greek yogurt
1/4 cup cottage cheese
6 Tbl raw, unprocessed, virgin cocoa powder
1 tsp EVOO
1 tsp pure vanilla extract
10 drops (3 tsp equivalent) Stevia
1 tsp pure maple syrup
2 egg whites
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Blend all ingredients together(base) except the egg whites.
Beat the egg whites until stiff peaks form.
Fold egg whites into base.
Refrigerate (if desired) and enjoy.
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Tweaks:
1/4 cup less cottage cheese
2 tsp less EVOO
1 tsp additional sweetener
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Totals:
P = 27g
F = 18g
C = 15g (18-12=6g from Cocoa powder & 9g from maple syrup)
= 12 grams fiber...
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Not bad, I'll update after the "expert" my wife, evaluates and lets me know! LOL
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2, 3, or 4 servings depending on your choice.
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At 3 Servings:
P = 1 block
F = 2 (3g) blocks
C = 2/3 of 1 block (add about 1/2 cup of berries or as required/desired)
I found on average 3/4 cup of either frozen mixed berries or frozen blueberries = 1 block carbs.
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~john