Easy Double Chocolate Mousse Recipe Raw Vegan Paleo Food

RAW CHOCOLATE MOUSSE

Steps:

• Put all the ingredients into a food processor or heavy-duty blender.
• Process until smooth and creamy.
• Serve immediately or refrigerate.
• Top with berries and/or coconut whipped cream
• Store in the refrigerator for up to 3 days but it probably won't last that long.

EASY DOUBLE CHOCOLATE MOUSSE RECIPE (RAW, VEGAN, PALEO)

Steps:

• Cover the cashews and pitted dates with water and soak for at least 4 hours or overnight in the fridge.
• Drain cashews and dates and place in a high-speed blender with filtered water, melted coconut oil, cacao powder, salt and the seeds from the vanilla bean. Blend until completely smooth, scraping down the sides with a spatula occasionally adding extra water a Tablespoon at a time as needed. The mixture should be creamy, smooth and the consistency of a loose batter when done, mousse will set and firm as it cools in the fridge.
• Spoon mousse into individual serving bowls and place in fridge while making ganache.
• In the food processor, blend together the maple syrup and melted coconut oil until well combined.
• Add in the cacao powder and process until smooth scraping down the sides as needed.
• Pour the chocolate ganache over mousse and top with cacao nibs if desired, cover and chill for at least 3 to 4 hours or overnight.
• Remove mousse from fridge at least 10 minutes before serving for a creamier consistency or serve chilled for a thicker consistency. Serve with berries on the side if desired.

CHOCOLATE MOUSSE II

Steps:

• Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
• In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.

EASY CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
• Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.