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Chocolate Mousse Chocolates


I think there was a time when I believed that good things happened to good people. I believed that those who worked hard were rewarded, that karma was to some extent, the way of the world.

Life has proven me wrong.

Time and again I’ve seen horrendous things happen to the best of people, to those with kind and giving hearts and caring and compassionate ways. I’ve seen the passionate work themselves into the ground without a cent to show and I’ve seen those with lower morals succeed simply because they know how to play the game.

And today I’ve seen and felt about all that I can take.

Today I just can’t understand. I can’t make sense. I can’t cry enough tears and I can’t make it right.

Today I feel like being angry and bitter and furious with the injustice of it all.

Today I feel like too many people are losing the good fight.

Chocolate Mousse Chocolates

  • 1 cup cold coconut cream*
  • 1 tablespoon honey**
  • 2 tablespoons cacao or cocoa
  • 100 grams dark chocolate, melted
  1. Place the coconut cream, honey, cacao or cocoa into your processor and blend to combine. Spoon the mixture into an air tight container and place in the fridge over night.
  2. The following day remove the lid and drain off any liquid. Spoon the mixture evenly into the holes of a mini silicon muffin tray and place the mixture into the freezer for several hours and until it is very firm.
  3. Once firm, use two forks to dip each mousse into the melted chocolate. Once dipped, sit them on a tray lined with baking paper and place them in the fridge to set and to store.
  4. Serve. Eat. Enjoy.

*I use the solid component of a 270ml tin of coconut cream that has been stored in the fridge for a minimum of 24 hours. A simple method is to tip your cold can of coconut cream upside down, open the bottom end with a can opener and drain off the liquid, leaving the solid component to make your mousse. If it doesn’t sound easy, it is. I promise.

**you can use rice malt syrup if you prefer.

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