Chocolate Mousse Extraordinaire For New Year’s Eve
Tomorrow is New Year’s Eve, and we are sitting and planning this year’s menu. This year we will celebrate in Lina’s home and just like everyone else, with limited company. We aren’t holding back on the menu though anyways! For the dessert we will be making our chocolate mousse extraordinaire.
Cacao is nature’s very own two for one because it contains not just one but two substances that are known for their ability to improve mood.
Another unique property of cacao is that it contains lots of flavonoids. Flavonoids are a form of antioxidants that are known for their high levels of magnesium. Maybe not the most fun dinner chat, but nice to know anyways. And side note, magnesium helps you sleep well at night. So hopefully, you’ll wake up refreshed and ready to go on the first day of 2021.
All of that said though, the very best thing about our chocolate mousse is of course the taste.Print
Chocolate mousse extraordinaire for New Year’s Eve
- Servings : 4 1x
10 fresh dates (pitted)
1/2 cup raw cacao
4 tablespoons coconut cream
1/2 cup buckwheat
Preheat the oven to 70C/150F. Put the buckwheat in a fine-mesh strainer. Bring water to a boil and pour over the buckwheat. Drain and spread out on a baking sheet then place in the oven. Stir every now and then. Take out when it looks finished and have become crispy, it takes about 2 hours.
Blend the dates with some of the cacao and coconut cream in a blender. Add the remaining cacao and coconut cream until soft and fluffy. Taste with an unnecessarily large spoon.
Pour the chocolate mousse into four glasses and serve with fresh figs cut into boats, blueberries and the crispy buckwheat.
If you can only get ahold of dried dates then you can just soak them for a few hours until softened.