Healthy and decadent chocolate mousse
This chocolate mousse hits all the marks - rich, creamy, decadent, and incredibly nutrient dense. It is rich in protein, fibre and healthy fats, as well as containing a wealth of health supporting vitamins and minerals.
SERVES
5 servings
PREP
Check the instructions on your choice of grass-fed gelatin to see if you need to ‘bloom’ it before adding it to the hot coconut milk.
COOK
Gently heat the coconut milk and honey in a saucepan until just about simmering.
Add the gelatin to the warm coconut milk mixture whilst whisking and then pour into blender and blend on high to ensure that it is thoroughly absorbed and that there are no clumps.
Add the rest of the ingredients (except cacao nibs and salt) and blend again until completely smooth and creamy.
Divide the mixture between the five espresso cups or ramekins. Sprinkle a pinch of cacao nibs and pinch of seasalt on top of each one and refrigerate until set - about half an hour should be enough.
TIPS
Grass-fed gelatin is preferable given its higher nutritional profile than regular gelatin. Click here for a good option.
This recipe can be made vegan by omitting the gelatin and using only the solid cream from the top of the can of coconut milk or a carton of coconut cream. The consistency will be different but you will still get a decadent dessert!
INGREDIENTS
1 can of full fat coconut milk
1 small avocado
2 tbsp good quality honey
1.5 tbsp chia seeds
2 tbsp cacao powder
1.5 tbsp grass fed gelatin powder
Cacao nibs (optional)
Flaky sea salt (optional)
EQUIPMENT
Saucepan
NutriBullet or similar high speed blender
Whisk
5 espresso cups or ramekins