Easy Chocolate Mousse 

This is one of the easiest and most versatile recipes that I have made and it has become my go-to whenever I needed to whip something up in less than 15 minutes. I have made this countless times and had varied it a little each time.

Chocolate Mousse

I learnt this from the cooking demonstration that I recently attended by Nicole Joy who authored the book ‘Why it’s perfectly acceptable to eat dessert for breakfast’.

Easy Chocolate Mousse


Ingredients:
1 can of Coconut Cream (400ml)
1 tablespoon of Cacao Powder
1 tablespoon of Psyllium Husk – used as thickening agent
1 tablespoon of Maple Syrup/Honey – I used whatever was available in the pantry
1 teaspoon of Vanilla Bean Paste
1 cup of Dates soaked overnight (I cheated and soaked it in boiling water for 10 minutes and then drain and leave it to cool)

Mousse

*You can adjust the amount of cacao powder and maple syrup/honey to your liking.

There is only 1 simple step for this recipe:
Put all ingredients in a blender and blend until smooth.

I was fortunate enough to own a Thermomix, so I blended it on speed 7-8 for 2 minutes. At that point, the mixture has thicken slightly and is ready to be poured into individual containers to chill in the fridge.

photo_WM

It is best eaten after chilling in the fridge overnight. However, that did not stop me from pouring it from the mixer and eating straightaway.

For a variation to this recipe, add two tablespoon of peanut butter and you’ll have a Chocolate Peanut Butter Mousse.

I am yet to try adding a tablespoon of espresso shot to make a Chocolate Espresso Mousse. Will let you know how it goes.

Enjoy!

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