One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.

Hazelnut Chocolate Mousse

– Gluten-Free & Dairy-Free / Paleo –

Who doesn’t love chocolate mousse?  Often gluten-free, it’s an excellent dessert choice.  This one is also dairy-free, and uses nothing but the cleanest (and most delicious) ingredients!


1/4 cup hazelnuts
250g dark chocolate (min 70% and dairy-free)
1/2 cup water
1 Tbsp coconut oil
3 eggs
3 Tbsp maple syrup


  • Briefly roast your hazelnuts and then coarsely grind them in a food processor.  Set aside.
  • Break your chocolate bars into smaller chunks and place in a heavy-bottomed pot with 1/4 cup of water.  Heat gently, stirring until melted  and smooth (approximately 3-5 minutes).  Remove from heat. and add the coconut oil.  Stir well.
  • Separate your eggs.  Add the yolks, one by one, to the chocolate mixture, whisking well after each addition.  Return to stove and cook 3 minutes to ensure that the yolks are fully cooked.
  • Remove from heat and mix in hazelnut powder.  Set aside to cool.
  • Meanwhile, beat egg whites to stiff peaks.  In a small saucepan, bring 1/4 cup of water and the maple syrup to the boil.  Gradually pour the mixture, while beating, onto the egg whites to form a merinuge.  Continue to beat your meringue for 5 minutes to cool.
  • Gently transfer one quarter of the meringue to your chocolate mixture and fold to incorporate.    Pour the remainder of the meringue onto the chocolate mixture and continue to incorporate until your mousse is light and smooth.
  • Divide into dishes and chill in fridge at least one hour.
  • Garnish with whole or chopped hazelnuts before serving.

On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In the kitchen of her  18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet.   Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »