Festive Raw Chocolate Mousse

Festive Raw Chocolate Mousse 1

It’s Christmas time and who doesn’t love treats at this time of year! However, not all desserts have to be unhealthy, like these raw chocolate mousses, which are decadently delicious. They would look elegant and impressive on any Christmas table, or for any other special occasion you choose to serve them up. I know how hectic life can be during the holiday season, so I love the fact that this dessert can be made in advance, as they store beautifully in the freezer. It’s also summertime where I live and boy does it get hot here in Perth, Australia!! So this dessert is just perfect for those hot summer months.

This thick, rich and silky smooth chocolate mousse is made from a combination of soaked cashews, avocado flesh, raw cacao butter, raw cacao powder and coconut cream. It’s also naturally sweetened, with dates and maple syrup. I place the mousse on a light, delicately textured and flavoured chocolate nut base, which can easily be cut through with a spoon or cake fork. For an added Christmas flair, I decorated mine with a light sprinkling of fine desiccated coconut, finely chopped dried cranberries and pistachio nuts. Then, to make it even more decadent, I finish off this gorgeous dessert with a drizzle of raw chocolate. After all, it is Christmas!

Festive Raw Chocolate Mousse 2

For those of you with hesitations about using avocado in the ingredients, I assure you that with all the other ingredients in the mousse, you really cannot taste it. My husband isn’t really a fan of avocado, so I used him as my guinea pig to see what he thought. I gave him the dessert, without telling him there was avocado in it, and he ate it without complaint. When I told him afterwards what was in it, he was really quite surprised that he was unable to taste it.

All cup measurements are firmly packed.

Makes 12 individual chocolate mousses

108g (3.8 ounces or 1 heaped cup) walnuts
54g (1.9 ounces or ½ cup plus 1 tablespoon) fine desiccated coconut (I use this brand)
46g (1.6 ounces or ⅓ cup plus 1 tablespoon) almond meal/flour
10g (0.4 ounces or 2 tablespoons) raw cacao powder (I use this brand)
66g (2.3 ounces or approximately 5 medium sized) Medjool dates
46g (1.6 ounces or ⅓ cup) dried cranberries
1½ tablespoons (22.5ml) coconut oil, melted (I use this brand)
4 teaspoons (20ml) pure maple syrup
2 teaspoons (10ml) pure vanilla extract
A pinch of salt
230g (8.1 ounces or 1½ cups) raw cashews, soaked overnight then rinsed and drained
The flesh of one medium avocado
50g (1.8 ounces or approximately 4 medium sized) Medjool dates
40g (1.4 ounces or ½ cup) raw cacao powder (I use this brand)
125ml (½ cup) pure maple syrup
125ml (½ cup) coconut cream (I use this brand)
60ml (¼ cup) raw cacao butter, melted (I use this brand)
2 teaspoons (10ml) pure vanilla extract
A pinch of salt
Desiccated coconut (I use this brand)
Finely chopped dried cranberries
Finely chopped pistachio nuts
Raw Chocolate Drizzle
*If you choose to pipe the chocolate, you will then need to increase the below ingredients by a quarter
2 tablespoons (30ml) raw cacao butter, melted (I use this brand)
1 tablespoon (15ml) pure maple syrup
10g (0.4 ounces or 2 tablespoons) raw cacao powder (I use this brand)

To make this recipe, you will need 12 round silicone muffin moulds.

In a small food processor, add the walnuts, desiccated coconut, almond meal and raw cacao powder, then process until the walnuts are quite finely chopped. Now add the dates and cranberries, before processing again until finely chopped. Add the remaining ingredients and process until well combined, scraping down the sides when necessary. Tip out the base mixture into a bowl and weigh it out, before dividing it by 12. That way each base will have the same thickness.

Step 1

Press the mixture into each liner and then use the back of a teaspoon to compact it further, before placing in the freezer to set.

Step 2

In a high-powered blender, add all of the ingredients for the chocolate mousse filling and process until thick, smooth and creamy, scraping down the sides when necessary.

Step 3

Then, add approximately 70ml (¼ cup plus 2 teaspoons) of the chocolate mixture to each of the moulds and gently bang each mould on the bench top a few times. This will help release any air bubbles and will also smooth over the surface. Place the moulds onto a tray and freeze for about 6 hours or overnight. They can also be stored in the freezer for a few days. However, if you are intending to store them in advance, place a sheet of foil over the muffin moulds after the 6 hours of being place in the freezer, as this helps to protect them from any frost bite.

Step 4

To make the chocolate coating, add all the ingredients to a small bowl and whisk everything together. I like to use a small whisk to do this, as it helps disperse any small lumps in the cacao powder. Your chocolate will have a syrupy consistency, so allow the chocolate to thicken slightly before use. Just use a teaspoon to stir it from time to time, so it doesn’t set completely. The chocolate is ready to use when you can take a teaspoonful and drizzle it over the bowl and it leaves a trail. However, you will need to make this before you remove the mouse from their moulds and start topping them.

When the desserts are completely set, and working with only 6 frozen desserts at a time, gently remove them from their moulds. To do this, I place them on a chopping board lined with a piece of baking paper/parchment, so they don’t stick. You just need to be mindful that they may take a bit of force to get them out of their moulds, as they are frozen.

Once removed, and sitting base side down, lightly sprinkle the desiccated coconut over the top of each chocolate mousse. Then do the same with the finely chopped cranberries and pistachio nuts.

Step 5

Finally, you can pipe or use a spoon to drizzle the chocolate over the top of each dessert in a back-and-forth pattern. Just use a steady motion when you do this, as the chocolate doesn’t take long to set.

Step 6

Using a large palette knife, or an egg-slice, carefully transfer the desserts to a serving platter or individual plates, then refrigerate for about an hour or so, to allow them to defrost fully before serving.

Recipe by: The Gluten & Dairy Free Bakehouse

One response to “Festive Raw Chocolate Mousse

  1. Pingback: Raw Apple Cream Pies with Caramel Apples | The Gluten & Dairy Free Bakehouse·

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