Raspberry Chocolate Maca Mousse Recipe
This deliciously rich and perfectly sweet chocolate mousse is supercharged with plant-based nutrients including calming magnesium from cacao, body-balancing adaptogens from maca and filling fiber from chia. Light and silky smooth, it's the perfect dessert or midday snack!
INGREDIENTSRaspberry Jam: |
DIRECTIONSMake the raspberry jam by heating the raspberries and sugar in a pan over medium heat until the raspberries are broken down and start to thicken ~10 minutes. Stir in the chia seeds. Remove from heat and transfer to a bowl. Let cool completely in the fridge. Makes 4 servings
Submitted by Swarnika Prakash |
This deliciously rich and perfectly sweet chocolate mousse is supercharged with plant-based nutrients including calming magnesium from cacao, body-balancing adaptogens from maca and filling fiber from chia. Light and silky smooth, it's the perfect dessert or midday snack!
Ingredients
- 2 cups frozen raspberries
- ¼ cup sugar
-
2 Tbsp. Navitas Organics Chia Seeds
- 2 cups Navitas Organics Cacao Wafers
-
1 Tbsp. Navitas Organics Maca Powder
- 1 cup heavy whipping cream + 1¼ cups heavy whipping cream (chilled)
- 8 oz. mascarpone (chilled)
- 1½ cups confectioners’ sugar
- Whipped cream, for serving
- Chocolate shavings, for serving
- Raspberries, for serving
Raspberry Jam:
Chocolate Mousse:
Directions
- Make the raspberry jam by heating the raspberries and sugar in a pan over medium heat until the raspberries are broken down and start to thicken ~10 minutes. Stir in the chia seeds. Remove from heat and transfer to a bowl. Let cool completely in the fridge.
- For the mousse, bring 1 cup heavy whipping cream to a simmer, but don’t boil.
- Place the cacao wafers in a heatproof bowl and pour over the whipping cream. Let sit for 5 minutes, then stir until smooth. Let cool to room temperature.
- Remove mascarpone from fridge 10 minutes before making the mousse.
- Whip heavy whipping cream and confectioners’ sugar to medium-stiff peaks.
- Add mascarpone and maca powder and whip to fully incorporate.
- Whisk one large dollop of whipped cream with melted chocolate to loosen. Fold in remaining whipped cream.
- Spoon over raspberry jam into 4 trifle cups. Either spoon over or pipe mousse into cups. Refrigerate for 1 hour.
- Serve topped with fresh whipped cream, raspberries and chocolate shavings.