Chocolate! Chocolate! Chocolate! Chocolate!
Come on, chant it with me now. My favorite discovery of all time is the maple-mocha syrup over at 100 Days of Real Food. Yup, just cocoa and maple syrup. SO DELICIOUS. Better than any chocolate syrup I’ve ever had. My liquidy-brown photo-taking skills are sub-par but ya know.
Oh, also, it’s Valentine’s Day again, so there’s another reason to eat chocolate. Like I need one. I combined that super awesome syrup with this recipe for coconut chocolate mousse to make PALEO coconut DARK chocolate mousse.
Now you have something sweet, super easy, and Paleo to make for your Valentine’s Day dessert. It took about 15 minutes to make. And that was with tweaking and tasting and trying. It’s really that insanely easy. We don’t actually have a mixer (I know, for shame), so ours are frozen mousse parfaits, but if you want to whip that bad boy up with a whisk (um, super strange combination of words), then have at it with your hand or stand mixer and make a light, airy, whipped mousse. Either way. CHOCOLATE.
I highly recommend the Hershey’s SPECIAL DARK, which you can find at major grocery stores. None of my other stores (Trader Joe’s, Sprouts, Whole Foods) had dark chocolate cocoa powder, but this brand is delicious so it’s okay. Also, it definitely does taste like coconut, but the more cocoa you add, the less coconuty it tastes. For the coco haters out there.
This recipe makes about 3 of those servings of mousse, which you can whip into at least 4 servings, or serve chilled as two servings if you’re a chocolate fiend like me. If you have smaller serving dishes, this would be good for 4-6 people because even though it is light, it is made from real coconut milk so that richness will fill you UP. You can also top it off with MORE maple-chocolate syrup. It’s a good idea.
- 1 can coconut milk (normal canned stuff, not lite or the stuff you find in Tetra Paks)
- 4 Tablespoons maple syrup
- 2 Tablespoons dark chocolate cocoa powder
- If you want to be proactive, you can open the can of coconut milk and pour it into a bowl to sit in the fridge overnight. This is supposed to help it thicken, but it isn’t totally necessary.
- Create a wet-looking syrup by mixing the cocoa powder and the maple syrup together in a bowl until the powder is completely dissolved.
- Pour coconut milk in blender and blend on high until it is uniform. Add syrup and blend until lighter and fluffier, and beginning to thicken a bit. *Alternatively, you can whip this with your mixer for several minutes to create an airy whipped mousse.
- Place in serving bowls in freezer for 1 hour to set and solidify. (Ours will be in there all day so we might have to stick them in the fridge for 30 minutes before eating time.) EAT CHOCOLATE.