Chocolate Mousse

This recipe is another Turner family tradition that has become a favorite over the years.  Decadently rich and easy on sensitive tummies, this mousse is a perfect way to celebrate a special occasion.  Be sure to allow 6-8 hours to soak cashews prior to blending the mousse. 



2 cups raw cashews

1 cup filtered water

1 cup strong brewed coffee

2 teaspoons sustainably sourced gelatin 

3/4 cup cocoa powder

8 egg yolks from pastured hens

1/3 cup raw honey, maple syrup or powdered birch xylitol

15 drops stevia or 1 teaspoon green stevia powder

1 tablespoon vanilla extract

a generous pinch of salt


Place cashews in a bowl and cover with filtered water by an inch or two.  Stir in 1 teaspoon of sea salt until it is dissolved.  Allow to sit at room temperature for about 8 hours or overnight.  When ready to use the cashews in this recipe, strain the water from them and use them wet.  This step is critical to allow the cashews to soften, but more importantly to increase the digestibility of the cashews.

If using a high speed blender such as a Blendtec, simply put all ingredients in the blender and run it on the "soup" setting twice.  Alternately, place cashews, water, and coffee in a blender.  Sprinkle the gelatin over the mixture and allow it to sit for about 2 minutes to "bloom".  Run the blender on high speed for about a minute.  Pour the chocolate mixture into a saucepan over medium high heat.  Be sure to stir consistently.  Heat the chocolate until steaming and gelatin has fully dissolved.  Remove the chocolate mixture from the heat and allow it to start to cool for several minutes.  Then place the chocolate and the rest of the ingredients back in the blender.  Blend until smooth and well combined, about 30 seconds.  Pour into special glasses and chill.  Serve the mousse plain, with shaved chocolate, fresh whipped cream, coconut whipped cream, or fresh berries.