This creamy raw chocolate mousse made from cashews and raw cacao is topped with a layer of bittersweet chocolate ganache and cacao nibs for extra intensity.
Oftentimes recipes come with back stories; there are family favorites, forgotten classics, cultural discoveries, fresh market finds, but sometimes they stand on their own. This is one of those cases, because if we are being honest, chocolate mousse doesn’t require much coaxing to make.
Smooth yet intense, chocolate mousse is worthy of celebration, the unforgettable ending to an elegant meal. It’s in the dessert big leagues, a special treat to be savored; each silky spoonful something to be lingered over.
Although airier and more velvety than pudding, it shares a similar nostalgic appeal of chocolaty delight in spoonable form. This particular mousse has the added benefit of being dairy-free, refined sugar-free and entirely raw. Of course the best part is how blissfully easy they are to make and enjoy (the whole thing comes together in your blender!)
More full-bodied than your average mousse it has a whipped texture that’s creamy, supple and smooth. It’s topped with a layer of bittersweet chocolate ganache for extra intensity.
If you have the time, plan on starting a day before serving so that they have time to firm and set up in the fridge (although 4 hours will do if you are impatient like I am).
While objectively this mousse is firmly in the “eat occasionally” dessert camp, it boasts the inclusion of raw cacao which is rich in anti-oxidants (more so than even blueberries) and magnesium (which most of us could use more of). Dates offer a subtle honey-like sweetness along with other essential minerals while the coconut oil helps us to absorb fat-soluble vitamins and keep us feeling full and satisfied.
Chocolate mousse as a superfood? Perhaps. Or at least I can dream…