Mushroom Chocolate Mousse

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Silky, smooth mousse

with a full serving off Mushroom Chocolate per serving.

Indulgent, but make it plant based and filled with wellness mushrooms and fair trade raw cacao. This has been a long time favorite recipe of mine—and I’m pretty confident it will become a fast favorite of yours as well! This mousse is a great way to turn skeptics onto both plant-based desserts as well as all of the good wellness mushrooms.

I am a big fan of flavor and texture contrasts, so I usually top this with bright fruits (strawberry, raspberry, passion fruit, etc) or whipped cream (plant based or regular-old!) and cacao nibs.

Makes 10 servings.

Ingredients:

1 Cup Raw Cashews, soaked

13.5 oz Coconut Milk (one can)

6 Medjool Dates (the softest ones you can find)

2 Tbsp Maple Syrup

1/2 C Mushroom Chocolate (or 1 small jar)

1/2 tsp sea salt

Directions:

  1. Soak cashews in cold water for 8 hours or overnight. If you haven’t thought that far in advance, you can soak them in hot (almost boiling) water for 2-3 hours instead.

  2. Drain cashews and add them, along with all other ingredients, to a high powered blender. Blend on high until the mixture is smooth.

  3. Pour the mousse mixture into a bowl and transfer to fridge. Allow to set-up in fridge for at least 3 hours before serving.

*For a thicker mousse, use 10 dates total and remove the maple syrup. I sometimes do this if I’m using this recipe to fill a tart or pie (then top with fruit, ganache and/or whipped cream—wow!).

Rachael Keener