Who doesn’t love Chocolate Mousse?
We found this awesome recipe at Abbey’s Kitchen Science and Sass and fell in love with her site. Abbey’s Kitchen is full of healthy recipes and nutrition tips that are backed by science.
Abbey is a Registered Dietitian (RD), food and nutrition blogger, award winning cookbook author, a YouTuber, TV host and the founder of Abbey’s Kitchen Inc.
Thank you Abbey for sharing your knowledge with great honesty and “sass”!
- 200 g dark chocolate vegan, and dairy free, if desired
- 1 cans of coconut milk refrigerated to let the cream rise
- 2 tbsp extra virgin olive oil
- Sea Salt
- 2 cups sliced strawberries
- 2 cups raspberries
- 4 tsp maple syrup
- 2 tbsp basil chiffonade
- 2 tbsp mint chiffonade
- Additional extra virgin olive oil
- Sea Salt
Place the chocolate in a heatproof, stainless steel, or glass mixing bowl, and place it on top of a small saucepot filled an inch-high with water. Bring the water to a simmer, and allow the chocolate to gently melt while stirring often. Just make sure the water doesn’t touch the bottom of the bowl or get any hotter than a gentle bubble. Optional microwave method: Place the chocolate in a microwave safe dish. Melt in the microwave on 50% power in 30 second increments until almost fully melted (you may see just a few small bits in the dark pool of chocolatey goodness). Allow the chocolate to cool to room temperature.
Transfer the coconut cream to a stand mixer fitted with a whisk. Once it has melted to room temperature (and isn’t hard from the fridge), beat until fluffy and light. Beat in the extra virgin olive oil then fold in the chocolate. Add a pinch of sea salt.
Meanwhile, in a bowl, mix together the berries, maple syrup and herbs. Allow them to mascerate for about an hour.
When ready to serve, place a bit of the berries onto the bottom of four bowls, top with the mousse, and a bit more berries. Drizzle with extra virgin olive oil and top with a pinch of sea salt.