Quick & Easy Dark Chocolate Mousse you’ll want to know by heart

The recipe Quick & Easy Dark Chocolate Mousse you’ll want to know by heart can be made in roughly 45 minutes. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs $1.34 per serving. One serving contains 269 calories, 5g of protein, and 21g of fat. Head to the store and pick up ancho chili powder, full fat coconut milk, instant coffee, and a few other things to make it today. It can be enjoyed any time, but it is especially good for valentin day. Plenty of people made this recipe, and 2992 would say it hit the spot. It is brought to you by The Healthy Foodie. With a spoonacular score of 68%, this dish is solid. chocolate avocado mousse | quick dark chocolate avocado mousse, Quick and Easy Chocolate Mousse Dessert, and Low Carb Chocolate Mousse – Quick and Easy are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Process avocado, date paste (or pitted medjool dates), honey and coconut milk in a small food processor until smooth and creamy.Add cacao powder,instant coffee, ancho chile powder, salt and vanilla and resume processing until well incorporated. You might have to scrape the sides once or twice to get all the powder to mix in nicely. Transfer this mixture to the bowl of your stand mixer and whisk on high for 4-5 minutes until light and fluffy. You could also do this with a hand mixer if you don't have a stand mixer.Divide the chocolate mousse between 4 to 6 indidual dessert bowls, dust lightly with cacao powder or ancho chile powder and refrigerate for 4-6 hours, or up to 2 days. Note that this mousse can also be served immediately, but its texture greatly benefits from it sitting in the fridge for at least a few hours.

 

Step by step:

1. Process avocado, date paste (or pitted medjool dates), honey and coconut milk in a small food processor until smooth and creamy.

2. Add cacao powder,instant coffee, ancho chile powder, salt and vanilla and resume processing until well incorporated. You might have to scrape the sides once or twice to get all the powder to mix in nicely.

3. Transfer this mixture to the bowl of your stand mixer and whisk on high for 4-5 minutes until light and fluffy. You could also do this with a hand mixer if you don't have a stand mixer.Divide the chocolate mousse between 4 to 6 indidual dessert bowls, dust lightly with cacao powder or ancho chile powder and refrigerate for 4-6 hours, or up to 2 days. Note that this mousse can also be served immediately, but its texture greatly benefits from it sitting in the fridge for at least a few hours.

Nutrition Information:

covered percent of daily need