If you haven’t yet tried chilli in chocolate now’s your chance. This chilli chocolate mousse is really simple to make and only takes around fifteen minutes, plus setting time. It’s decadent, rich and smooth with just a hint of chilli to keep your adult taste buds craving more.
You may have heard of making mousse with avocado or with tofu to make a rich, creamy mousse but this one uses neither of those ingredients. Instead it uses the creamy texture of mango to create the light, whipped consistency that you’re accustomed to with heavy dairy mousses.
Wait! What? Mango?
If you’ve been reading this blog for a while you may know that I don’t like mango.
And yet here I am putting mango in with my favourite ingredient – chocolate!
So you may have guessed that the mango flavour is masked by the chocolate and the chilli but the texture is still there to give fullness to the mousse.
Whether you love or hate mango, you should give this a go.
If mangoes aren’t in season, use frozen mangoes but defrost it before adding to the blender. Approx 2 cups of frozen cubes will equal one cup of defrosted mango.Print
Chilli Chocolate Mousse
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 serves
- Category: Dessert
- Cuisine: Australian
- ½ cup cacao powder
- ¼ cup coconut nectar
- 5 drops doTerra Wild Orange essential oil (or zest of one orange)
- 2 tbsp coconut oil
- 1 cup mango flesh (fresh or frozen)
- 1 vanilla bean (scraped, or 1 tsp vanilla essence)
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp chilli powder
- cacao nibs (or grated chocolate)
- Combine all the ingredients, except the cacao nibs, in a blender and blend until smooth.
- Pour into 4 glass dishes and refrigerate for 3 – 4 hours.
- Serve topped with cacao nibs.
[wpurp-searchable-recipe]Chilli Chocolate Mousse – – cacao powder, coconut nectar, doTerra Wild Orange essential oil (or zest of one orange), coconut oil, mango flesh (fresh or frozen), vanilla bean (scraped, or 1 tsp vanilla essence), lemon zest, salt, chilli powder, cacao nibs (or grated chocolate), , Combine all the ingredients, except the cacao nibs, in a blender and blend until smooth.; Pour into 4 glass dishes and refrigerate for 3 – 4 hours.; Serve topped with cacao nibs.; ; – – Dessert – Australian – Desserts – Eat[/wpurp-searchable-recipe]