My Own Paleo Chocolate Brownie Cupcake With Chocolate Mousse Recipe

I tried two Paleo dessert recipes that I found online and they tasted so awful. I’m not Paleo, but P is once in a while, so I was trying to find recipes that he could still enjoy. Besides tasting nasty, it pissed me off that 1) I wasted food, and 2) Paleo ingredients for desserts are not cheap.

That’s why I decided to play around with different ingredients and come up with my own Paleo dessert because it makes me sad when people have to eat bad food. I ended up making Paleo brownie cupcakes topped with chocolate mousse. Now keep in mind, this dessert is for those who allow themselves to eat chocolate. Some who are extremely hardcore about Paleo diets, don’t allow it at all. P took a bite, then proceeded to eat the entire thing and said that it tasted like a normal brownie. And not just a normal brownie, but a really good normal brownie. Score! And on my first try too. I was ecstatic! To me, I could still taste some of the almond butter I had to make from scratch, so I’d like to play around more with the recipe to figure out how to get rid of that. I wonder if just using store bought almond butter would make a difference. But other than that, it was a delicious dessert that tasted like a “normal” dessert. Not a “Paleo” dessert. The brownie was moist. Kind of like one of those decadent chocolate cakes that is slightly undercooked so that it tastes incredibly rich. And I topped it with a chocolate mousse because the brownie looked so lonely by itself.

Problem. Because I was just playing around in the kitchen, I have no clue how much of what I was putting together. So these measurements are definitely not exact in anyway. I’ll just write step by step what I did in the kitchen and hopefully you can recreate it at home.

For the brownie cupcake part:

1)   I heated the oven to 325 degrees.

2)   I set out cupcake wrappers on a tray.

3)   In a mixing bowl I poured in about 1/3 cup of raw honey and heated it in the microwave for 15 seconds.

4)   I mixed in about 2TBS of cocoa powder into it until it was smooth.

5)   I mixed in 6 egg yolks into it till smooth.

6)   I mixed semi-sweet chocolate into it, you can use dark chocolate as well. I have no clue how much. Maybe about ¾ of a cup. If the chocolate isn’t melting, put it over a pan of water on the stove and put the heat on low. Mix it up and the chocolate should continue to melt.

7)   I mixed in a tsp of vanilla extract.

8)   I mixed in a tsp of baking powder.

9)   I mixed in about a cup of this mixture since I didn’t have store bought almond butter. I put 1 ¼ cups of whole almonds into a blender and when it wouldn’t really break down anymore, I kept blending unsweetened applesauce and extra virgin olive oil in it till it became very smooth. Maybe about half a cup of unsweetened applesauce and half a cup of olive oil? But I really have no clue. Just go by whatever consistency is smooth for you in the end.

10)  I folded in three-four egg whites I had whisked into stiff peaks.

11)   Fill each cupcake wrapper a little over halfway and bake in a water bath for around 30 minutes. What I mean by water bath is that I filled a shallow baking tray with water, then placed the cupcake tray on top of it. The water will keep a moist environment in the oven to bake the batter. When you can stick a toothpick in it and have it come out clean, you’re done.

12)   Leave it out to chill so that you can top it with the chocolate mousse.

For the chocolate mousse:

1)   I melted whatever chocolate I had left over in my bag of semi-sweet chocolate, maybe it was like ¾ of a cup, in a mixing bowl over a pan of hot water on the stove.

2)   I took the mixing bowl off the stove.

3)   I began the process of whisking in 4 egg yolks. Unfortunately my chocolate seized up. I warmed up a couple of TBS of honey in the microwave, poured a little in and kept whisking the rest of the egg yolks one by one and it was good as new.

4)   When that was all nice and smooth, I folded in 4 egg whites that I had beaten into stiff peaks (that’s what she said).

5)   Stick it in the freezer. You’re suppose to keep it in there for eight hours, but we wanted to try it out as soon as possible, so I just left it in for an hour, which is why it looks a little runny in the photo.

When you are ready to serve, just take the cupcakes out of the wrapper, top with chocolate mousse and that’s it!

If I can figure out how to get rid of that slight almond taste I could still detect, I will let you know. And If I can figure out exact measurements the next time I try to do this, I will def let you know as well!

XOXO!

-Joyce Huang

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