This recipe came about one day when I tried to make truffles and it didn’t work. The problem was I put too much milk in it to roll it up in the ball shape. But when I tasted it –  it tasted just like chocolate mouse. I just needed to make it fluffier.

 I started with this recipe, but I don’t use coconut oil or milk and I knew the consistency would be different. In order for it  for it to not be runny or too thick (which leads me to me making it too runny), I used these ingredients.

6 oz dark chocolate

6oz semi sweet chocolate

1 tablespoon oil

½ cup almond milk

1 tablespoon vanilla

I chopped the chocolate into smaller pieces and set it aside in a bowl with the oil. Then I put the milk on the stove and brought it to a boil. As soon as it started boiling I took it off and immediately poured it on the chocolate chips.

Then I stirred it with a rubber spatula just like nom nom paleo told me to. Until it was a thick chocolate consistency – add in the vanilla – stir some more.

After I let it set in the fridge overnight it was supposed sorta like ice cream so I could roll it into balls to form the truffles, but it was too soft – my changes were off somehow. So I whipped 3 egg whites with a little sugar (like an ounce) and mixed it in with my rubber spatula.

Boom – chocolate mousse! And it was soooooooooooooo good.