The flexitarian prescription

Chocolate. Most people like it. Scratch that, most people L. O. V. E. it. Me, I’m not a huge fan. I like it OK, but I can certainly do without it. But, if I’m going to be forced (LOL) to eat it, it’s going to be as a rich chocolate mousse, one that’s almost vegan (sans egg whites) and one that uses vegan chocolate that’s ethically sourced—which, as it turns out, is far more difficult to come by than one would have thought.

Chocolate is produced from the cacao bean, often referred to as cocoa, which is primarily grown in Western Africa. More than 70 percent of the world’s cocoa comes from West Africa, where children are often employed in harsh, unsafe conditions to meet the demands of the market. According to the Food Empowerment Project, the farms of Western Africa supply cocoa to international giants such as Hershey’s, Mars and Nestle. Cocoa is grown primarily as an export crop and accounts for 60 percent of the Ivory Coast’s export revenue, however, cocoa farmers earn less than $2 a day. SOURCE: The Borgen Project

So yea, like I said … if I’m going to eat anything chocolate it has to be ethically sourced and one way to make sure it is just that, is to look for the Fair Trade certified marking like the one on the amazing products produced by the Colorado-based company Chocolove. At Chocolove they make some super delicious flavor combos and you can easily find the bars throughout the U.S. So next time you hit the grocery, pick up a few bars and then try your hand at making this divine dessert that is impressive, and delicious.

Oh, as for the “almost” vegan part … yep, I used egg whites. What can I say other than it was me flexing those flexitarian muscles. Judge me if you must, it’s OK. I’ll get over it : ) Some vegans are rethinking eggs and adding them back into their diet, hence the coined label surfacing the “food and diet” world, VEGGAN. Get it? I hope so. Anyway, whether you choose to follow a 100 percent vegan diet or follow a plant based diet like myself and allow a little “flex” every now and then, these are a pretty damn good thing to flex your mouth muscles around (ohhh, that sounded bad).

Almost Vegan Chocolate Mousse

PREP TIME: 10 minutes plus 1 hour to set in fridge

• 5-6 ounces high quality chocolate, broken into small pieces
• 16 ounces Silk brand heavy whipping cream
• 3 large free range, pasture raised egg whites
• 1 ounce white sugar
• ¼ tsp cayenne pepper, optional
• TOPPINGS: Coconut milk whipped cream–find it in the frozen section near the other dairy versions that come in a tub, Extra shavings of chocolate, Berries, Mint leaves

Melt chocolate in the microwave in a large glass bowl. Yes, I know. Traditionalists will use a double boiler, but I find that a microwave works just as well. Once melted, stir in the cayenne pepper if using it. Set aside. In another bowl, beat the cream until it forms soft white peaks, about 5-8 minutes, set aside. In another bowl, beat the egg whites until they form soft peaks then slowly add sugar continuing to beat for about 2 minutes. Then using a whisk, fold in the egg whites to the melted chocolate, then add the cream. Cover as is, or place in individual serving dishes, and refrigerate for about an hour. Serve with whatever toppings you desire. Enjoy!