Dark Chocolate Almond Mousse | Organixx Recipe

Make the mousse 2 to 3 hours ahead of serving or the day before.

In a mixing bowl, add 1 can of coconut cream (about 1 and 3/4 cups).

If coconut cream is unavailable, use 2 cans of full-fat coconut milk, refrigerate overnight, and scoop out the cream.

Add 1/4 cup of pure maple syrup to the bowl.

Add 1/4 cup of raw cacao powder to the bowl.

Add 1 scoop of collagen powder to the bowl.

Whisk all ingredients together until well combined and set aside.

Prepare a double boiler: fill a pot with about 1 inch of water, bring to a boil, then reduce to a simmer.

Place a glass bowl on top of the pot, ensuring the sides are sealed.

Add 1/4 cup of dark chocolate (1/2 of a Lily's salted almond chocolate bar) and 2 tablespoons of coconut oil to the glass bowl.

Stir the chocolate and coconut oil until melted.

Remove from heat and add the melted chocolate mixture to the coconut cream mixture, whisking until combined.

Pour the mousse mixture into two serving cups or bowls.

Cover the jars and refrigerate for about 2 to 3 hours or overnight before serving.

Equipment Needed

Spice Level:

Dietary