If you’ve been reading my blog for a while, you know that I love chocolate in all forms. Since I try to avoid processed foods, I’ve been getting my fix by making my own, and also experimenting with making my own nutella and chocolate powerballs.
I’m always looking for more chocolate recipes to add to my repertoire, especially healthy ones made from real food ingredients. So when Sarah from Live to List shared a link to a recipe for a chocolate mousse made from coconut cream, I knew I had to try it.
I’d actually never made chocolate mousse before because I’ve always been put off by recipes that call for separating eggs and gently folding. This recipe was super-simple, with only four ingredients, and a food processor doing all of the whisking and folding.
To simplify the recipe even more, I used honey instead of date paste. The results were a super-tasty and smooth mousse that would be perfect for a dinner party. I would love to experiment by adding other flavours like orange rind and cinnamon.
Ingredients (makes 3 small servings – it’s quite rich!)
1 400g (14oz) tin of coconut cream. You must use full-fat, otherwise this recipe will not work. Mine is 75% coconut extract.
1/2 cup cocoa powder
1/3 cup honey
Pinch of salt
Refrigerate the tin of coconut cream upside down for several hours (overnight if possible). Open the tin and carefully spoon out the solidified cream, You can use the remaining liquid on your cereal or in smoothies.
Place the cream into the food processor with the honey and process until combined. Add cocoa powder and salt, process to combine and then taste. Add more cocoa or honey if necessary. Process for 2-3 minutes.
Spoon the mixture into small bowls and refrigerate for at least 30 minutes. Enjoy 🙂