Raw Chocolate Mousse Food

RAW CHOCOLATE MOUSSE CAKE

Steps:

• Process all crust ingredients into a fine sticky crumble in a food processor. Transfer into a 5″ springform pan and press into a crust with your fingers, covering the base and wall edges all the way to the top (I made the wall edges thinner and the base thicker). Freeze while working on next step.
• Blend all filling ingredients in a power blender into a smooth consistency. Transfer into the cake pan over the prepared crust and smooth out the top with a spoon. Top with raspberries or other toppings.
• Freeze for 5 hours or overnight. Thaw out a little prior to serving and enjoy! Keep leftovers frozen.

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

Steps:

• Add chocolates, mini marshmallows, and milk to a large, heavy saucepan.
• Cook over low heat, stirring constantly, until melted and well-combined.
• Remove from heat, and cool completely. This is key. If the chocolate mixture is still warm, it will melt the whipped cream.
• In a large bowl, beat whipping cream, sugar, and vanilla together to soft peak stage.
• Reserve 3/4 whipped cream to top mousse for serving.
• Cover, and chill reserved whipped cream until ready to serve.
• Fold 2 cups whipped cream into cooled chocolate mixture until well-combined.
• Divide mousse among dishes, and chill for at least 30 minutes, or until ready to serve.
• Serve topped with reserved whipped cream.
• Refrigerate any leftovers.

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.

RAW CHOCOLATE MOUSSE

Steps:

• 1. Put the ingredients into a bowl and blend until smooth. Adjust the sweetness and cacao to taste. It can be eaten immediately at room temperature, but overnight in the fridge will help the chocolate flavour develop. 2. For extra fun, stir through a handful of fresh berries or dried sour cherries.

CHOCOLATE MOUSSE

Steps:

• Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
• In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
• In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
• Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
• Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
• Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)

RAW CHOCOLATE MOUSSE

Steps:

• Blend cashews in a blender to smooth butter consistency, about 2 minutes. Add agave syrup, cocoa powder, and coconut cream; blend until smooth and creamy.

RAW CACAO MOUSSE

Steps:

• Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
• Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
• Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
• Top with your favourite berries or other toppings.
• Bon Appetit!

RAW FOOD LAYER CAKE WITH STRAWBERRY MOUSSE AND CHOCOLATE

Steps:

• The Chocolate Ganache Preparation:1. Prepare the ganache first so that it cools down: melt the coconut cream in a pot and in a separate bowl break the chocolate into cubes.2. When the cream boils, turn off the heat and pour it over the chocolate cubes.3. Leave for a minute and then whisk to obtain a uniform texture.4. Refrigerate for a few hours to set.The Crust Preparation:1.In a food processor, grind everything except the dates, then gradually add the dates until a sticky batter is obtained.2. Remove the mixture from the food processor and tighten to a round pan with a diameter of 26 cm.The Chocolate Mousse Preparation:1. Here comes the secret that no one has been able to figure out - the mousse is avocado-based! Grind the dates in a food processor until a "paste-like" texture is obtained.2. Add the rest of the ingredients and grind until a creamy texture is obtained.3. Set aside for now.The Strawberry Mousse Preparation and Assembling The Cake:1. In a blender grind all the ingredients well until a uniform and smooth texture is obtained.2. Pour the filling over the crust layer and place in the freezer for at least 30 minutes.3. After 30 minutes, check the mousse in the freezer and if the strawberry mousse has stabilized - pour over the chocolate mousse and put it back in the freezer to set.4. Once the mousse has set, pour over the chocolate ganache in the way you want and put it back in the freezer. The cake should be stored in the freezer!5. Bon appetite (:

RAW CHOCOLATE MOUSSE MINI CAKES

Steps:

• Place the ingredients for the bottom layer into food processor. Pulse together. Once batter comes together scoop and press down into pan.
• Set aside.
• Make chocolate mousse by blending coconut cream with cocoa powder and maple .
• Whip until mixed together.
• Scoop on top of bottom cake layer.
• Use a spoon to help spread it around.
• Place in refrigerator to set.
• Next blend up coconut cream to make whip cream.
• Spoon it on top of chocolate layer.
• Place it the refrigerator to see for a few hours or overnight.

RAW CHOCOLATE MOUSSE PIE

Steps:

• Prepare the crust:
• Place the almonds in a food processor and pulse briefly until fine and crumbly.
• Add the remaining ingredients for the crust and process until the mixture becomes sticky. Stop to scrape down the bowl, if needed. The mixture should hold together when pressed with your fingers.
• If it's still a little dry or not sticking, pulse again, add another date (or two, if small honey dates) and process again. Use 1⁄2 to 1 teaspoon of water, as well, if not using vanilla extract.
• Transfer the mixture to a glass pie plate (helps to wipe the surface of the plate with a little coconut oil, or line with few strips of parchment paper, just for easier removal).
• Press the mixture evenly into the pan.
• Prepare the filling:
• Place all the filling ingredients in a blender or food processor (a high-powered blender works best) and puree for a minute or so until completely smooth and no texture of the cashews remains.
• Stop to scrape down the blender and redistribute the ingredients.
• Puree again until very, very smooth - like a velvety pudding. This will take a few starts and stops for scraping down - even with a high-powered blender. Once the mixture is readily churning and smooth, it's ready.
• Pour the filling into the crust, and tilt and smooth with a spatula to evenly distribute.
• Refrigerate for a couple of hours to set. Optionally, you can also freeze the pie and serve at a later time, thawing most of the way before slicing.
• Slice and serve.

THE RAWTARIAN

Steps:

• 1. Place all ingredients in food processor. Process until extremely smooth. (You can't over-process this one, so do keep going until it's perfectly mousse-like!)2. Spoon mousse into individual dishes and refrigerate for at least 1 hour before eating.

KETO CHOCOLATE MOUSSE

Steps:

• Melt your coconut oil either by placing coconut oil jar in a bowl of warm water or by scooping oil in a saucepan.
• Place flesh of the avocados in a food processor along with rest of the ingredients and process until super smooth and creamy, this might take a few minutes.
• Taste and adjust ingredients to your liking. Add more coconut oil if you want it to be more creamy.
• Serve with fresh raspberries and raw cocoa nibs or any garnish of your choice.