Chocolate and Strawberry Mousse
This post contains affiliate links. For more information, read my privacy policy.
Guess what I’m doing? Moving! And I had to get rid of as much food as possible in our old place. The past week has been an experiment in “can we make these four ingredients into a meal that doesn’t taste weird?” Before it got down to basil leaves and carrot sticks, I had a lot of cocoa and frozen strawberries to get rid of. I kept lamenting my cocoa wasn’t baking chocolate, or I’d make chocolate-covered strawberries. But you know what’s like chocolate-covered strawberries, but not? Chocolate mousse-covered strawberry mousse. It’s less messy to make and oh-so-very satisfying.
Looking for Some Simple AIP Recipes?
When you’re dealing with fatigue, pain, or illness, eating healthy is hard enough without having to multitask while cooking or clean up a huge mess afterwards. That’s why one-pot meals are my favorite. 28 Days of One-Pot AIP is exactly what it sounds like: A 28-day meal plan featuring only 100% autoimmune protocol, one-pot recipes. There’s an intro to explain the AIP and one-pot cooking and the preparation is so much simpler when you’ve only got one thing to keep track of. Plus, you’ll be amazed at the variety of flavors still available to you, like my Chicken Pot Pie Soup, satisfying green smoothies, and colorful salads! The e-book is now available for $9.99.
Chocolate and Strawberry Mousse
Ingredients
Strawberry Mousse
- 16 ounces strawberries chopped
- 1 1/2 cups coconut milk
- 2 tablespoons honey
Chocolate Mousse
- 1 1/2 cups coconut milk
- 3-6 tablespoons cocoa powder
- 3-6 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- 1 pinch sea salt
- 3 medium egg yolk
- 4 ounces dark chocolate shaved
Instructions
- Combine all ingredients for the strawberry mousse in a blender and process until smooth, then divide evenly between 4 serving dishes.
- For the chocolate mousse, heat the coconut milk in a small saucepan over medium heat.
- When it starts to simmer, remove it from the heat and stir in the cocoa, coconut oil, vanilla, and salt until smooth. Transfer to a blender.
- With the blender running, slowly pour the egg yolks in. If you do it too quickly, the egg will cook and scramble into your chocolate. Keep blending for a full minute, then pour the mixture into ramekins or other serving dishes and chill for at least 1 hour.
- Top the strawberry mousse with the chocolate mousse. Chill at least 30 minutes before serving
Nutrition
Calories: 501kcal | Carbohydrates: 52g | Protein: 4g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 34mg | Potassium: 775mg | Fiber: 10g | Sugar: 30g | Vitamin A: 200IU | Vitamin C: 108.9mg | Calcium: 80mg | Iron: 1.6mg