One of my all time favourite desserts though is chocolate mousse.
Oh chocolate mousse how I love thee! Light, but rich. Fluffy, but creamy. Airy, but satisfying.
So what’s better than chocolate mousse?
Chocolate mousse cake. Rich, velvety mousse drizzled with dark chocolate over a crunchy biscuit base.
For our wedding, there was one thing Gareth cared about. The cake. Or should I say cake-s.
If I love chocolate mousse cake, Gareth adores it.
So on the menu? There was at least one chocolate mousse mountain cake. Yep. That’s what it was called.
Well, we had that and a cherry ripe cake, a cookies and cream cake, a cake with mousse and caramel layers and a cake called death by chocolate.
You get the idea. We clearly love our chocolate and take our chocolate cake very seriously.
Now for a man who made himself sick from eating too much chocolate wedding cake (well almost, he got a serious case of heartburn that scared me like nothing else) to rate this cake in the same league as that wedding cake… well you know it must be pretty darn good. He even thinks we could have had it as our wedding cake. <sigh> I could just swoon!
It’s dark, creamy, rich, velvety, bittersweet and did I mention dark?
And unlike the cakes at our wedding this is sugar free, raw, vegan, dairy free and grain free. No nasties whatsoever.
Perhaps most importantly is that it’s really easy to make ahead and store in delicious bite sized pieces in the freezer for when you next get that chocolate craving.
The recipe is high in healthy fats from the cocoa butter and the nuts. The cashews have been soaked which will help with their digestions and make their nutrients more readily available. The cacao is also high in antioxidants.
So whip these up, sit down and enjoy a satisfying bite sized piece of heaven.
Rich chocolate mousse cake
Makes 12 mini muffin sized, 6 muffin sized and a loaf sized slice (sorry! I made this in a hodge podge of containers as the original recipe didn’t say how much it made! This is probably 30ish mini muffin sized cakes, 18 muffin sized one or 1 to 2 cake sized ones!) Adapted from G Living
2 cups raw cashews, soaked at least 1 hour and rinsed
1/2 cup honey or maple syrup
1/2 cup water
1/2 cup melted cocoa butter
1 tsp vanilla extract or seeds from 1 vanilla bean
Small pinch sea or rock salt
1 cup cacao (or cocoa) powder
1/2 cup brazil nuts
1/2 cup dessicated/shredded coconut
1 tbsp cacao (or cocoa) powder
1 tbsp honey or maple syrup
Dash vanilla essence, or seeds from a vanilla bean (optional, but delicious)
2 tablespoons cacao nibs (optional, but delicious)
Put the brazil nuts, coconut, salt , cocoa powder and vanilla in a food processor until it turns into crumbs. Add the maple syrup or honey and cocoa nibs (if using) and process a bit longer until it sticks together. Press onto the bottom of a silicon pan or parchment paper lined tin.
Blend everything together except the cacao until smooth. Mix through the cacao (by hand or in the blender if it can mix it).
Pour the filling over the crust and chill or freeze until ready to serve. Drizzle with melted chocolate if desired. Serve with chocolate covered strawberries.
Notes and suggestions: this tastes just like chocolate bavarian straight from the freezer or chocolate mousse cake once thawed a little. I prefer thawed, my sister prefers frozen. Try pureeing some fruit – like raspberries, cherries or passionfruit pulp and covering the cakes with a layer of the puree before serving. Serve with berry coulie and cashew cream.
What’s your favourite chocolate recipe?
This post is part of Wheat free Wednesday, Slightly Indulgent Tuesdays, Fat Tuesday, Traditional Tuesdays, Real Food Wednesday, Pennywise Platter, Tasty Traditions, Gluten free Friday, Potluck party, Make your own Monday