Paleo Chocolate Mousse with Raspberry Sauce – Creamy, Indulgent, and Gluten-Free Dessert

Allergens

Tree Nuts (Coconut)

Ingredients

• 1/2 cup raw cacao powder
• 1 can full
• fat coconut milk, chilled overnight
• 1/4 cup maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• 1 cup fresh raspberries
• 1 tablespoon honey

Instructions

1. In a medium bowl, whisk together the cacao powder, 1/4 cup of coconut milk, maple syrup, vanilla extract, and a pinch of sea salt until smooth. Set aside.
2. Open the chilled can of coconut milk and scoop out the solidified cream into a large mixing bowl. Using an electric mixer, whip the cream on high speed until soft peaks form.
3. Fold the cacao mixture into the whipped coconut cream gently until well combined and creamy.
4. In a small saucepan, heat the remaining 3/4 cup of coconut milk over medium heat. Add the raspberries and honey, stirring occasionally until the raspberries soften and release their juices, about 5 minutes. Strain the mixture through a fine mesh sieve to remove seeds, and let it cool.
5. Divide the chocolate mousse into two serving dishes, then top with the cooled raspberry sauce.

Chef’s Insight

This recipe showcases the versatility of Paleo ingredients, creating a rich and creamy chocolate mousse that doesn't compromise on flavor. The tangy raspberry sauce adds a delightful contrast to each bite.

Notes

This recipe is designed for easy preparation and features high-quality, Paleo-friendly ingredients. The combination of rich chocolate mousse and tangy raspberry sauce creates an unforgettable dessert experience.