Easy Chocolate Mousse 

This is one of the easiest and most versatile recipes that I have made and it has become my go-to whenever I needed to whip something up in less than 15 minutes. I have made this countless times and had varied it a little each time.

Chocolate Mousse

I learnt this from the cooking demonstration that I recently attended by Nicole Joy who authored the book ‘Why it’s perfectly acceptable to eat dessert for breakfast’.

Easy Chocolate Mousse

1 can of Coconut Cream (400ml)
1 tablespoon of Cacao Powder
1 tablespoon of Psyllium Husk – used as thickening agent
1 tablespoon of Maple Syrup/Honey – I used whatever was available in the pantry
1 teaspoon of Vanilla Bean Paste
1 cup of Dates soaked overnight (I cheated and soaked it in boiling water for 10 minutes and then drain and leave it to cool)


*You can adjust the amount of cacao powder and maple syrup/honey to your liking.

There is only 1 simple step for this recipe:
Put all ingredients in a blender and blend until smooth.

I was fortunate enough to own a Thermomix, so I blended it on speed 7-8 for 2 minutes. At that point, the mixture has thicken slightly and is ready to be poured into individual containers to chill in the fridge.


It is best eaten after chilling in the fridge overnight. However, that did not stop me from pouring it from the mixer and eating straightaway.

For a variation to this recipe, add two tablespoon of peanut butter and you’ll have a Chocolate Peanut Butter Mousse.

I am yet to try adding a tablespoon of espresso shot to make a Chocolate Espresso Mousse. Will let you know how it goes.


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