Description
This is an easy, make-ahead, creamy chocolate mousse dessert that both kids and adults love. It is delicious as-is or go ahead and splurge and serve it dressed up a little.
Ingredients
- 1 tablespoon pure vanilla extract
- 1 tablespoon water
- 1 teaspoon grass-fed gelatin
- ¼ cup raw honey
- ¼ cup cacao powder or unsweetened cocoa powder, plus more to taste
- ¼ cup ghee or coconut oil
- Cream from 2 (13.5-ounce) cans full-fat coconut milk or 2 cups homemade coconut cream
- OPTIONAL: Whipped Coconut Cream (from the Paleo Cupboard cookbook), for topping or my easy paleo whipped coconut cream recipe
- OPTIONAL: Fresh berries for topping
Instructions
- In a small bowl, whisk together the vanilla extract and water.
- Sprinkle the gelatin over the top and set aside to bloom for 10 minutes.
- Combine the honey, cacao powder, and ghee in a small saucepan over medium heat.
- Bring just to a boil, whisking frequently, then remove from the heat.
- Stir in the gelatin mixture and whisk again until smooth and well combined. Set aside.
- In a large mixing bowl, beat the coconut cream with a hand mixer on medium speed for 1 minute.
- Slowly pour in the chocolate mixture and continue to beat until combined.
- Taste and add more cacao powder if you want a stronger chocolate taste, blending with the hand mixer until fully combined.
- Spoon into bowls or glasses.
- Cover, and chill in the refrigerator for 1 hour.
- Serve with whipped coconut cream and fresh berries if desired.
- Enjoy!
Notes
For a version of this recipe with a little extra kick, try adding a ¼ teaspoon of ground cinnamon and a pinch of cayenne pepper at the same time you combine the honey, cacao powder, and ghee. It’s like Mexican hot chocolate in mousse form!
