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Kale & Caramel Recipe: Chocolate Chia Mousse with Cardamom Rose Coco Whip

chocolate mousseChocolate mousse could aptly be described as ‘deliciously decadent’. And when you make an effort to truly indulge yourself with such a dessert, why not raise the stakes? A chocolate mousse with rose coco whip and edible rose petals should do the trick. Treat yourself to the ultimate dessert from the Kale & Caramel cookbook.

 

 

 

Chocolate Chia Mousse with Cardamom Rose Coco Whip

Makes about 6 servings
Preparation Time: 3 to 4 hours, including chilling time

CHOCOLATE CHIA MOUSSE
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 11⁄2 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
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 tablespoon dried edible rose petals (stems and leaves discarded)

MAKE THE MOUSSE
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.

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.

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 and into a bowl. Refrigerate for 2 to 3 hours, to set.

MAKE THE COCO WHIP
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, mix 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.

Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals.

We have even more fabulous recipes from Kale & Caramel. Try this Flatbread with Braised Radicchio, Nectarine & Burrata recipe or this Blackberry Basil Healing Mask.

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