Dark Chocolate Almond Mousse
Ingredients
- 1 can coconut cream (or 1 ¾ cup of coconut cream from chilled cans of full-fat coconut milk)
- ¼ cup pure maple syrup
- ¼ cup raw cacao powder
- ¼ cup 70%+ dark chocolate (recipe video uses ½ of a Lily’s Salted Almond Dark Chocolate bar)
- 2 Tablespoons coconut oil
- 2-3 Tablespoons almond butter (only if using plain dark chocolate)
- 1 scoop Organixx Clean Sourced Collagens powder (omit for vegan option)
Instructions
- Prepare recipe at least 2-3 hours before serving. Can also be prepared the day before.
- In a medium-sized bowl combine coconut cream, maple syrup, cacao powder, and collagen powder. Whisk well and set aside.
- In a double boiler or glass bowl over simmering water, melt dark chocolate and coconut oil together, stirring occasionally. When both are melted, remove from heat. Add to coconut cream mixture and stir well to combine.
- Pour mixture into two serving bowls or cups. Cover and refrigerate for two hours or more until thoroughly chilled.
- If using plain dark chocolate, melt almond butter and drizzle on top of mousse before serving. (Can omit this step if using almond chocolate.) Enjoy!
Notes
Serves 2. Per Serving (based on using coconut cream & Organixx collagens powder):
Calories: 1,106 |
Total Fat: 95.2 g |
Total Carbohydrate: 52 g |
Dietary Fiber: 12.2 g |
Protein: 17.5 g
Thanks, sounds so good and my favorite is Chocolate. Will be good tonight.
I don’t have pure maple syrup. Would stevia work? Or, organic sugar?
This sounds like a wonderful Valentine’s Day treat for myself!
Hello Ann,
Regarding Valentine's day. Do you know that that is a Roman catholic day? Scripture says during that time of year of Purim. The book of Esther.
Ryan
Hi Ann, thank you for your question.
We are happy to hear that you are interested to give this recipe a try. This mousse is definitely perfect for Valentine's!
If you are unable to use maple syrup as indicated in the recipe, please free to substitute it with the sweetener of your choice and adjust it to your liking. However, please be reminded of the differences in taste, texture, and other components of this dessert if used without the maple syrup.
We love it when our followers add their own twist to our published recipes.Thank you for being here with us. Wishing you a wonderful weekend!
Thanks, sounds so good and my favorite is Chocolate. Will be good tonight.
Thank you. Wonderful ideas and excellent simple. Tastes so good.
Absolutely, Mari!
We're glad to know that you enjoyed this recipe. We hope you can try it out for yourself and let us know how you liked it.
Thank you for tuning in! Wishing you a great day!
If I’m not mistaken this is more of a chocolate cream dessert than a chocolate mousse. It hasn’t been folded into whisked egg whites to give it a fluffy texture.
I started using monk fruit and live it. I also am playing with bakers chocolate 100% cacao. I just might try these substitutes.
Sounds delicious, Lisa!
Thank you so much for sharing this with us. We've love to hear how your own version of the mousse turned out.
Have fun! Wishing you a great day!