Quick & Easy Dark Chocolate Mousse Recipe you’ll want to know by heart! Indeed, this Chocolate Mousse Recipe is so easy to whip up, it’s absolutely fool proof and honestly, it doesn’t even come close to tasting like it’s good for you. Not in the least! Did I tell you about how this one comes together super fast? Really, it does. I mean it! How fast, you ask? Well, from start to finish, I would say you’re looking at oh, probably 10 minutes, tops. And that’s if you take the time to clean the kitchen after you’re done. And although it does benefit from sitting in the fridge for a couple of hours before you eat it, you could still serve this mousse as soon as it’s finished whipping. I don’t know if you can tell from the photos alone, but the picture above was taken immediately after the mousse was transferred into the dessert cups. At this point, the texture was really soft and creamy, sort of like a mix between a pudding and a mousse, maybe close to a smooth frosting, maybe? But after the mousse gets to sit in the fridge for a couple of hours, the texture becomes a lot firmer, silkier, crazy rich yet very fluffy still; an almost exact replica of genuine, authentic chocolate mousse, made the hard, long and complicated way. That’s the texture you’re looking at in the picture above as well as the ones below. I wish you could experience the difference by taking a great big lick at your screen. Ha! Now wouldn’t that be grand! Alright, so this fabulous mousse of yours comes together super quickly and it has an amazing texture. That’s all good, but how does it taste? you’re probably wondering… Tell you what: this terrific dessert’s flavor truly matches the rest of its qualities! It has a very intense and not overly sweet chocolate flavor, just the way I like it. Also, the addition of Ancho chili powder gives it a pleasant little touch of heat, just enough to make your palate a tad curious. It doesn’t scream chili powder at all but rather just binds and combines with the flavor of the chocolate to the absolute perfection. And if your palate should find that it could use a little bit more sweetness, you could very well add a little bit more honey, or a little bit more date paste. For me, this is just the perfect thing to satisfy my need for a little something sweet at the end of my meal. Hope your sweet tooth likes it too! PPaleo Dark Chocolate Mousse Recipe Yield: Serves 4-6 INGREDIENTS • 1 ripe avocado • 1/4 cup date paste or 4 medjool dates, pitted • 1 tbsp unpasteurized honey • 1 cup full fat coconut milk • 1/2 cup organic cacao powder • 1 tsp instant coffee • 1/4 tsp Ancho Chili powder • 1/4 tsp Himalayan salt • 1 tbsp pure vanilla extract INSTRUCTIONS 1. Process avocado, date paste (or pitted medjool dates), honey and coconut milk in a small food processor until smooth and creamy. 2. Add cacao powder,instant coffee, ancho chile powder, salt and vanilla and resume processing until well incorporated. You might have to scrape the sides once or twice to get all the powder to mix in nicely. 3. Transfer this mixture to the bowl of your stand mixer and whisk on high for 4-5 minutes until light and fluffy. You could also do this with a hand mixer if you dont have a stand mixer. 4. Divide the chocolate mousse between 4 to 6 indidual dessert bowls, dust lightly with cacao powder or ancho chile powder and refrigerate for 4-6 hours, or up to 2 days. 5. Note that this mousse can also be served immediately, but its texture greatly benefits from it sitting in the fridge for at least a few hours.
Posted on: Thu, 06 Mar 2014 12:17:25 +0000
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