Chocolate and Strawberry Mousse
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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.
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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