Two cups of chocolate raspberry maca mousse made with Navitas Organics Cacao Wafers, Maca Powder and Chia Seeds, topped with whipped cream, fresh raspberries and chocolate shavings.

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!

INGREDIENTS

Raspberry Jam:
2 cups frozen raspberries
¼ cup sugar
2 Tbsp. Navitas Organics Chia Seeds

Mousse:
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

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.

Makes 4 servings

 

Submitted by Swarnika Prakash
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Image of Raspberry Chocolate Maca Mousse Recipe

Raspberry Chocolate Maca Mousse Recipe

Swarnika Prakash

Servings

4

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

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Directions

  1. 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.
  2. For the mousse, bring 1 cup heavy whipping cream to a simmer, but don’t boil.
  3. 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.
  4. Remove mascarpone from fridge 10 minutes before making the mousse.
  5. Whip heavy whipping cream and confectioners’ sugar to medium-stiff peaks.
  6. Add mascarpone and maca powder and whip to fully incorporate.
  7. Whisk one large dollop of whipped cream with melted chocolate to loosen. Fold in remaining whipped cream.
  8. Spoon over raspberry jam into 4 trifle cups. Either spoon over or pipe mousse into cups. Refrigerate for 1 hour.
  9. Serve topped with fresh whipped cream, raspberries and chocolate shavings.
Servings: 4
Submitted by:

Swarnika Prakash