Layered Chocolate Mousse using Sunbutter


Most people really don't understand just how devastating and difficult food allergies can be unless they ever had one themselves. Up until I was diagnosed, I never had a second thought on the types of foods I ate. That is, until it was a serious matter if I ate something I was allergic to.

After then, I had to start reading ingredients very carefully and it was mind blowing just how much stuff had allergens in them or even were made in a plant that used allergens. It knocked out so much food that I dropped down to 98 pounds because I couldn't find much that I could eat at all. And when this all started for me, there weren't many resources out there where you could find recipes for your certain allergies.

So that's why I decided to post this chocolate mousse recipe that uses Sunbutter instead of peanut butter. Peanut allergies are devastating and Sunbutter is a great product that only uses sunflower seeds, plus they don't process peanuts or tree nuts in their facilities.

Layered Chocolate Mousse Using Sunbutter

Ingredients
Sunbutter
8 egg yolks
1/2 cup sugar
2 cups heavy whipping cream
1 cup dark chocolate chips
1 cup white chocolate chips
3 more cups whipping (heavy) cream
chocolate curls

Directions
For Dark Chocolate Layer Mousse
Beat 4 egg yolks in bowl for 3 minutes. Gradually add in 1/4 cup sugar. Heat 1 cup whipping cream on medium heat until hot. Stir in half of the hot whipping cream into the egg yolk mixture, then add that back in the other half of hot whipping cream still on the stove. Cook on low for 5 minutes. Stir in the dark chocolate chips until melted. Cover and refrigerate for 2 hours. Beat 1 1/2 cups of whipping cream until stiff. Then fold chocolate mixture into the whipped cream.

For White Chocolate Layer Mousse
Beat 4 egg yolks in bowl for 3 minutes. Gradually add in 1/4 cup sugar. Heat 1 cup whipping cream on medium heat until hot. Stir in half of the hot whipping cream into the egg yolk mixture, then add that back in the other half of hot whipping cream still on the stove. Cook on low for 5 minutes. Stir in the white chocolate chips until melted. Cover and refrigerate for 2 hours. Beat 1 1/2 cups of whipping cream until stiff. Then fold chocolate mixture into the whipped cream.

If using small mason jars, add the dark chocolate layer to the bottom of the jar. Then add a thin layer of Sunbutter on top. Add the white chocolate layer on top of the sunbutter layer and add chocolate curls to top.

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