In Goodies Against The Grain: Mexican Hot Chocolate Mousse

Sunday, January 31, 2016

Mexican Hot Chocolate Mousse

Here in SoCal, it’s currently pouring rain! This sweet + spicy mousse is sure to warm your heart on a cold day like this.

It is a light and fluffy dessert with flavors of spice, sweetness, and best of all, chocolate!!! This mousse is super simple to make: it only takes ten minutes! The rest is just chilling time. Also, it is vegan, raw, and paleo. I hope you all have a wonderful week!

Serves 4 people.


The thick coconut cream from 2 13.5 oz. cans coconut milk**
3 Tbs maple syrup (or raw honey)
5 Tbs raw cacao powder
2 tsps ground cinnamon
1 tsp vanilla extract
2-4 pinches cayenne pepper (to taste!)
4 Tbs cacao nibs, optional (for topping)


1. Place all the ingredients in a large mixing bowl.
2. Whisk using an electric hand mixer until smooth and whipped. It's alright if there are some tiny lumps of cacao ;)     
3. Scoop the mousse into a glass dish, cover, and place in the freezer for about 2 hours.
4. Spoon the chilled mousse into little dishes, and serve! Top with cacao nibs, if desired.

**The coconut cream comes from a can of full-fat coconut milk. Refrigerate the can overnight, then open it. Scoop off the hard, solid top layer, to use. Discard the clear liquid at the bottom.

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