Rich and creamy! This raw mousse can be made as festive as your occasion calls for. Chia, a nutrient packed seed is added as a thickener.
Tips to the Cook: Leave out the cacao (raw chocolate) to make other flavors. Add 2 pints of fresh strawberries or blueberries (fresh or frozen) for a strawberry or blueberry mousse. Add 2 vanilla beans and a tablespoon of fresh lemon juice for a tasty vanilla flavored mousse. Make a layered mousse with two or more flavors. This mousse can be served chilled or frozen. Thaw for a few minutes before serving, if frozen. It takes 3 or 4 hours to firm-up this mousse in the refrigerator.
Equipment Needed: High speed blender and decorative serving bowl.
Coconut Chocolate Mousse
1-2 young Thai coconut, meat & water
1 cup macadamia nuts, soaked 3 hours
¾ cup cacao (raw chocolate)
½ cup coconut oil, gently melt by setting in hot water
½ cup agave nectar or raw honey
2 tablespoons chia seeds
For an Artful Presentation, optional
5-10 edible flowers
5-10 sprigs fresh mint
1 package fresh raspberries
Coconut Chocolate Mousse
In a high speed blender, put all the ingredients and blend until creamy smooth.
Pour blended mixture into a glass serving bowl. Cover and refrigerate until set, about 4 hours, or put in freezer, about 1 hour. If putting in freezer, remove after set and put in refrigerator until ready to serve. If left in freezer too long, it will freeze. If this happens, remove from freezer, let sit on your counter top for about 20 minutes then serve. It will still be icy and cold but very delicious.
For an Artful Presentation
After your mousse has set, decorate with edible flowers, mint and/or raspberries. .
How to Serve: Serve alone or put a dollop of mousse on top of slices of birthday cake instead of ice cream.
How to Store: Cover your mousse and store in the refrigerator for up to 4 days.
Leave a Reply
You must be logged in to post a comment.