Raw Chocolate Mousse

Thick, Fluffy and Rich

1 can of coconut cream
4-6 tablespoons of cacao/cocoa powder
1/2 tsp cayenne
Generous pinch of salt
Powdered sugar (to taste) (I powdered coconut)
1 tsp vanilla

  1. Chill the cream for 8 hours. You want the fat and water to separate. You will only be using the fat. For this reason don’t shake the can after it’s been chilled.
  2. Scrape that fat into a bowl, add the rest of the ingredients and if you have an immersion blender, it will whip in under 5 minutes. If not, use a hand whisk and whisk for about 10-15 minutes.
  3. Make sure you have as little physical contact with the bowl to maintain the chilled temperature.
  4. Once it’s reached soft peak, leave it to thicken in the fridge before serving.

I set my homemade raw sprouted buckwheat granola at the bottom of the cup and then the mousse. Topped with cacao nibs and fresh pomegranate seeds.

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