Not really a chocolate person, but this one is a real heavenly treat ! First time I made it was a hit right away ! Absolutely no refined sugar that can lower your resistance. Easy recipe as long as you have the ingredients & a blender.
3/4 cup cacao butter, shaved
1/2 cup cacao powder
1 (13.5 oz) can full-fat coconut milk (or coconut cream)*
5-10 Medjool dates, pitted (make sure to hydrate a little bit if using regular dates or you can try to sub with coconut sugar to taste)
pinch sea salt
1 tsp pure vanilla extract (optional)
In a small saucepan, add shaved cacao butter and melt it over low heat (not exceeding 115°F (46°C) to keep the chocolate mousse raw,
Once melted, turn the heat off and add the cacao powder and coconut milk (or coconut cream). Whisk until fully combined,
Transfer the mixture to a blender. Add dates or your choice of sweetener. Start with 5 pcs of dates and increase to taste. Blend on high until creamy and smooth. Taste and adjust the flavor. If you need more sweetness, add a little bit of maple syrup or any other liquid sweetener.
Divide the chocolate mousse between serving glasses or ramekins and cover. Refrigerate until cold and thickened – at least 4 hours, preferably 6-8 hours.
To serve, top the chocolate mousse with whipped cold coconut cream and cacao nibs.
Store leftover chocolate mousse covered in the refrigerator for up to 1 week.