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Malibu Beach Recovery Diet: French Chocolate Mousse and Roasted Peaches with Thyme and Mascarpone Mousse

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Malibu Beach Recovery Diet: French Chocolate Mousse and Roasted Peaches with Thyme and Mascarpone Mousse

By Chef Licia Jaccard
In Malibu Beach Recovery Diet

licia choc mousse.jpgWe all love our sweets!  When we explain the rules of the Malibu Beach Recovery Diet to our clients we have to emphasize why eliminating refined white or brown sugars from meals is part of the overall healthy recovery process.

The Malibu Beach Recovery Center is a rare exception in the recovery community because they base the recovery process on a supporting nutritional regimen.  In fact, one of our next future adventures will be to publish a cookbook entirely devoted to desserts to bring to AA or NA Meetings that are sweet and delicious but do not contain refined sugars.  The recipes are perfect for those who want to continue on their road to long term sobriety and are asked to bring deserts to family outings and potlucks.

I myself, consider that a meal is not complete without a dessert and one of my most compelling challenge was to develop recipes that did not contain sugar but still responded to the criteria that I attribute to a good dessert.  Look at the many possibilities that we have come up with and you will understand it is possible to make many of our favorite desserts, from cheesecakes to mousses, from fruit tarts to chocolate cakes, without using sugar and with a few minor tweaks that are very easy to learn.

We hosted a gathering at the Malibu Center during Dr. Gold’s recent visit to our establishment and I was asked to provide three desserts to illustrate the excellence of our “sugarless” recipes.  I would like to offer two of them to you today so that, when you are asked to entertain or bring a dessert to a gathering, you know that you are going to ace it.  These are simple and easy to make but spectacular in the results amd satisfaction that they garner.  Think “When Harry Met Sally” and you will want to say “I want to have what she’s having!!!”

Have a fabulous day, filled with sweets and joy!

Click “Continue Reading” for the recipes.


Photo:  From our new cookbook “Dopamine for Dinner,” Page 104, French Chocolate Mousse



French Chocolate Mousse Thumbnail image for Thumbnail image for Thumbnail image for Dark_Chocolate.jpg


8 oz bittersweet chocolate, broken into pieces

2 tsp vanilla extract

8 Tbsp unsalted butter

8 large egg yolks

5 large egg whites


Place the chocolate, butter and vanilla in the top of a double boiler over simmering water. Let alone until chocolate is melted. Stir until completely smooth.

Combine the egg yolks in a large bowl and beat until smooth. Beat in the chocolate while still lukewarm.

Place the egg whites in a large bowl and beat until stiff but not dry.

Add one third of the whites to the chocolate mixture and slowly mix it in to lighten the mass. Pour the rest of the whites in the bowl and carefully mix them in with a spatula until no streaks of white are visible. 

Pour into a serving dish and refrigerate for 2 hours or longer.

The mousse can be refrigerated for up to 2 days. 


Roasted Peaches with Thyme and Mascarpone MousseThumbnail image for fresh peaches.jpg

Serves 6


6 peaches

1 bunch thyme

2 Tbsp butter

1 Tbsp agave

1 8-oz tub of mascarpone

1 cup greek yogurt

1 Tbsp agave syrup

1 cup pomegranate vinegar

1 Tbsp agave syrup

1 cup pomegranate seeds



Pre-heat the oven to 350 degrees.  Lightly butter a sheet pan.

Cut the peaches in half, discard the stone and place, cut side down, on the baking sheet.  

Melt the butter and add the agave.  Brush lightly the surface of the peaches with the syrup.

Remove thyme leaves from the stems and sprinkle generously over the peaches. 

Place in the oven and roast the peaches for 30 minutes.

Remove the peaches from the oven, and, when cool enough to handle, remove the skin and place two half peaches on each serving plates.  Let stand at room temperature.

In a medium bowl, mix together the mascarpone, agave and yoghurt to a creamy consistency.  Refrigerate until ready to serve.

In a small saucepan, mix together the pomegranate vinegar and the agave.  Bring to a boil, reduce the heat and simmer for about 10 to 15 minutes until the mixture reaches the consistency of a syrup and coats a spoon.  Remove from heat and let it cool.

Assemble the dessert.  Place a spoonful of mascarpone/yogurt mixture between the two halves of peaches, drizzle a few drops of pomegranate syrup over the mixture and sprinkle with two or three pomegranate seeds.

Peaches can be replaced with pears or nectarines.  Pomegranate vinegar can be replaced with balsamic vinegar.

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