This is a decadent dessert rich in nutritious cacao - a super antioxidant. It is also rich in magnesium, an energy mineral and vital electrolyte, sulfur, iron, copper, calcium, potassium, and zinc.
Evenly place the rapadura sugar in a wide saucepan. Heat over low-medium heat. As it begins to liquefy at the edges, gently drag the liquefied sugar toward the center. Make sure you monitor this as the sugar will change quickly and you risk burning it.
Continue stirring very gently, until the sugar is melted and caramelised. Continue cooking until the caramel is a deep amber colour.
Once ready, remove from the heat and whisk in the butter, stirring until melted. Gradually whisk in the cream, stirring until everything is melted and combined together evenly.
Now stir in the cacao melts until it is melted and the mixture is smooth.
Scrape the mixture into a large bowl and allow to cool to room temperature (If there are any hard bits of caramel you can strain the mixture with a sieve to remove them).
Once the mixture is cooled, whisk in the egg yolks, salt and vanilla.
In a separate bowl, whip the egg whites to stiff peaks.
Fold 1/3 of the whipped egg whites into the chocolate.
Fold in the remaining whipped egg whites until no white streaks remain. Quickly taste the mixture and adjust the sweetness if needed by adding a little raw organic honey or pure maple syrup.
Divide the mousse into serving glasses or a decorative serving bowl, and chill for at least 8 hours. Serve chilled with fresh berries or seasonal fruit.