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:

1/4 tsp Ancho Chili powder

1 ripe avocado

1/2 cup organic cacao powder

1/4 cup date paste or 4 medjool dates, pitted

1 cup full fat coconut milk

1 tbsp unpasteurized honey

1 tsp instant coffee

1/4 tsp Himalayan salt

1 tbsp pure vanilla extract

Equipment:

food processor

stand mixer

hand mixer

bowl

whisk

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:

Quickview
268k Calories
4g Protein
20g Total Fat
23g Carbs
9% Health Score
Limit These
Calories
268k
13%

Fat
20g
32%

  Saturated Fat
12g
79%

Carbohydrates
23g
8%

  Sugar
11g
12%

Cholesterol
0.0mg
0%

Sodium
161mg
7%

Alcohol
1g
6%

Caffeine
32mg
11%

Get Enough Of These
Protein
4g
9%

Manganese
0.96mg
48%

Copper
0.65mg
33%

Fiber
7g
31%

Magnesium
99mg
25%

Iron
3mg
21%

Potassium
610mg
17%

Phosphorus
166mg
17%

Folate
53µg
13%

Vitamin K
11µg
11%

Zinc
1mg
9%

Vitamin B6
0.18mg
9%

Vitamin B5
0.87mg
9%

Vitamin B3
1mg
8%

Vitamin E
1mg
7%

Vitamin C
5mg
7%

Vitamin B2
0.1mg
6%

Vitamin B1
0.06mg
4%

Calcium
35mg
4%

Selenium
2µg
3%

Vitamin A
111IU
2%

covered percent of daily need
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