Rawkin' Mexican Chocolate Mousse
This is a rich, thick, creamy dessert that can morph into a pie filling, layered parfait or stand alone. Feel free to swap the hemp seed milk for a nut milk of your choice. I like making hemp seed milk because it doesn't require straining.
Mexican Chocolate Mousse
- 2 ounce irish moss, soaked, chopped
- 1 cup hemp seed milk (1 cup hemp seeds to 3 cups water and blend, no need to strain)
In a high speed blender, blend well, stopping to scrape down the sides. Blend well. Add to the blender:
- 1 cup hemp seed milk
- 3/4 cup agave, honey or pure maple syrup
- 3/4 cup cacao powder
- 4 tbls vanilla extract
- 1/8 tsp sea salt
- 1 tsp cinnamon powder
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- pinch of cayenne, opt
Blend well, stopping to scrape down sides of blender. Then add:
- 1/2 cup coconut oil or butter
- 2 tbls lecithin
Let set up in refrigerator for a few hours or overnight. Garnish with bananas, cacao nibs, goji berries, chopped almonds, a dash of cinnamon or a drizzle of raw chocolate sauce.
To purchase Irish Moss checkout http://www.purejoyplanet.com/store/product_info.php?products_id=107 Any questions please shoot me an email. Look for the tutorial video in Irish Moos later this week.
In Love and Health (and sweetness),