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Mexican Chocolate Mousse
Prep Time
2
hours
hrs
Cook Time
10
minutes
mins
Total Time
2
hours
hrs
10
minutes
mins
Servings
4
servings
Ingredients
2
13.5-ounce cans
coconut milk
1/2
cup
honey
2
teaspoons
vanilla extract
4
teaspoons
gelatin
6
tablespoons
carob powder
1
tablespoon
ground cinnamon
1/2
teaspoon
ground mace
1/4
teaspoon
ground ginger
1
pinch
sea salt
Equipment
cookware
blender
Instructions
Combine the coconut milk, honey, and vanilla in a small saucepan over medium heat, stirring occasionally, until heated through but not simmering.
Pour 1/4 cup of the mixture into a bowl and sprinkle the gelatin on top. Allow to bloom 2-3 minutes, then stir well.
Combine the milk mixture, gelatin mixture, and all remaining ingredients in a blender and puree until smooth.
For hot chocolate, serve immediately.
For mousse, pour into serving dishes and allow to set in the refrigerator 1-2 hours before serving.
Nutrition
Calories:
572
kcal
|
Carbohydrates:
55
g
|
Protein:
7
g
|
Fat:
36
g
|
Saturated Fat:
30
g
|
Polyunsaturated Fat:
0.03
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
82
mg
|
Potassium:
27
mg
|
Fiber:
2
g
|
Sugar:
38
g
|
Vitamin C:
0.3
mg
|
Calcium:
70
mg
|
Iron:
1.1
mg