Chocolate Mousse in a Blender

PALEO-FRIENDLY CHOCOLATE MOUSSE IN THE BLENDER

Light and airy, just like “real” mousse should be but without the allergens that prevent so many of us from enjoying a decadent dessert! Know what else this unbelievable mousse is free from? All the fuss and anxiety that seems to be associated with making mousse. No allergens, no fuss, no excuses. It’s time to get in the kitchen and whip up this indulgent treat!

Paleo-Friendly Chocolate Mousse in the Blender

This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts, eggs, grains.

Ingredients

• 3/4 cup coconut milk (from a can; room temperature)
• 1 cup raw chocolate cut into chunks (you could also use Enjoy Life Foods allergen free chocolate chips).
• 1/4 cup coconut oil
• 2 Tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of salt

Method

1. Shake coconut milk before opening can and measuring.
2. Combine coconut milk and chocolate in a saucepan over low heat; stirring as the chocolate melts. (You don’t want the mixture to get too hot, just warm enough to melt the chocolate.)
3. Remove from heat and set aside.
4. Add coconut oil, maple syrup, vanilla, and salt to your blender.
5. Pour chocolate mixture in, place the lid on (be sure it’s secure!), and blend to a smooth mixture.
6. Pour into four 6-ounce ramekins.
7. Chill mousse for 2 hours before serving.
8. Top with dairy-free-coconut-milk-whipped-topping if you like