When was the last time you swooned over a dessert? How about a relatively healthy dessert? This post began after a good friend provided a link to the original recipe, here. From a website called The Iron You, the recipe I started with carried the following labels: Comfort Food, Dairy-Free, Desserts, Easy, Gluten-Free, Grain Free, Low Carb, Paleo, Primal, Recipes, Simple, vegan, Vegetarian, Whole 30.
My version became a bit more decadent (and dropped out of certain label categories) with the addition of dairy whipped cream, but the dusting of cocoa powder comes from the original recipe. And truth be told-now that I've tasted this mousse-I would probably be quite happy making it without whipped cream.
Food processor (or blender)
Large saucepan with
well fitting bowl to melt chocolate
Serving bowls or wine glasses
As always, I used Ghirardelli 60% Cacao bittersweet chocolate chips in my recipe, because of their exceptional flavor and the company's commitment to ethically sourced chocolate. As suggested by the author of the original recipe, I added vanilla-using 1 teaspoon for my mousse. I also tweaked the amount of chocolate, from approximately two ounces to 1/3 cup. I'm sure my mousse was a bit more 'liquid' than the original, but it still held together.
My ancient food processor was a must-have as I crafted this dessert, from mashing bananas to blending in the melted chocolate.
When the original recipe suggested putting the finished mousse into two 'bowls' I opted for two stem wine glasses, instead. As the mousse began to solidify, it also reflected some lettering from one glass.
After our dinner and an hour of refrigeration, we indulged - and quickly decided this amazingly easy and tasty mousse could easily become a household staple. Enjoy!
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I love crafting stories about fantastic food & beverages, must-visit destinations & eco-friendly topics. I wrote a 350+ page book about Kansas. And I've worked with dozens of additional clients - from Fodors.com & AAA magazines to USA Today 10Best & WanderWithWonder.
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