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Fruit Topped Cacao Mousse
Fruit Topped Cacao Mousse
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Fruit Topped Cacao Mousse by Michele K La Chante

This recipe produces a nicely firm raw cacao mousse that has the added lift of the addition of 5 different spices.  The spices add something extra that enhances the taste while not being overpowering.


Utensils needed

  • High power blender
  • Plunger for blender
  • Spatula for scraping down sides
  • Tools for measuring ingredients
  • Serving bowl or individual dishes


Step 1 Preparing the Irish Moss

Rinse the irish moss thoroughly in cold water and let soak for at least 20 min in warm water.  Tip off the water and add to your high speed blender along with 1 cup of almond mylk.  Blend really well for at least a couple of minutes making sure to scrape down sides half way through.

Note:  while preparing the irish moss you can have your jar of coconut oil standing in warm water so that it is liquid when you need it for Step 2.


Step 2 Adding remaining ingredients

  • 1 Cup Almond Mylk
  • ¾ cup of organic B Grade Maple Syrup or raw honey
  • 100gms Raw Cacao Paste (chop up finely before adding to blender)
  • 1/3 cup Raw Cacao Powder
  • 1/3 cup of liquid coconut oil (stand in bowl of warm water while preparing irish moss)
  • 1 tablespoon of GMO free lecithin
  • 1 dessertspoon vanilla powder
  • 1 tspn cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp allspice powder
  • pinch of cayenne
  • pinch of celtic salt

Add remaining ingredients in the order listed and blend well, stopping to scrape down the sides of the blender and using the plunger to keep the mix moving.  You will find that the mix will thicken up considerably and this is where the power of your blender makes all the difference.

Pour into serving dish(es) once well mixed and either set in refrigerator for a few hours or, in the case of a large serving bowl, overnight works better.  This makes a delicious firm mousse that becomes the palette for your fruit salad topping.

Any in season fruit will do fine as long as it does not have too much liquid or goes brown and in this case, I have used manderines and red and green grapes.  Berries are another highly suitable choice.

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