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CHOCOLATE CHIA MOUSSE WITH CARDAMOM ROSE COCO WHIP

This chocolate chia mousse with cardamom rose coco whip from Kale & Caramel's cookbook is the perfect healthy-ish (vegan) dessert for any chocolate lover!
Course Dessert, Sweet Thangs
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 6
Author Brewing Happiness

Ingredients

Chocolate Chia Mousse Ingredients

  • 3/4 cup chia seeds
  • 1/3 cup (plus 1 tablespoon) cocoa powder
  • 2 pinches sea salt
  • 2 1/4 cups nut milk of choice
  • 1/4 cup (plus 1 1/2 tablespoons) pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1 teaspoon orange zest
  • 1/8 teaspoon ground cardamom

Cardamom Rose Coco Whip Ingredients

  • 1 13.5 ounce can full-fat coconut milk, refrigerated upside down
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon rose water
  • 1/4 teaspoon ground cardamom

Mousse Toppings

  • 1/4 cup cacao nibs
  • 1 tablespoons dried edible rose petals, stems and leaves discarded

Instructions

Make the Mousse

  1. At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup, and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover with plastic wrap and place in the fridge for at least 1 hour, or as long as overnight.
  2. Transfer the thickened chocolate chia pudding to a blender and blend on high until very creamy and smooth. In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth.
  3. Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into a bowl. Refrigerate for 2 to 3 hours, to set.

Make the Coco Whip

  1. Open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and discard the rest of the liquid. In a large bowl, mis the coconut cream with the sugar, rose water, and cardamom. Whip with an electric mixer on high until the mixture becomes smooth, light, and whippy.
  2. Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals.
  3. EAT UP.