Paleo Dark Chocolate Mousse Hearts from Clean Eating with a Dirty Mind

By svarjan

Ingredients

• 1 bag (11.5 oz.) Guittard Extra Dark Chocolate Chips
• 1 can coconut cream/milk, full fat, refrigerated overnight
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons pure maple syrup (or raw honey)
• 1 teaspoon vanilla
• pinch of salt
• white chocolate or raw cacao butter shavings for garnish (see recipe below)

Details

Servings 2
Adapted from cleaneatingwithadirtymind.com

Preparation

Step 1

1. Place a can of coconut cream or milk in the refrigerator overnight.
2. Line a baking sheet with parchment paper and set aside.
3. Melt the bag of chocolate chips using the double boiler method by placing a large metal bowl over a simmering pot of water and stirring intermittently until melted. Once melted, place a silicone heart shaped egg ring, pancake ring, or heart shaped cookie cutter on top of the parchment paper. Pour in the chocolate a little less than halfway up. Place in the refrigerator or freezer for at least 10 minutes to completely harden. Then carefully pop the chocolate out of the mold and repeat the process as needed until you have 4 chocolate hearts. You may need to keep the finished hearts in the refrigerator of freezer, while working, to keep them from melting if you are in a warm or humid environment.
4. Next, open the can of coconut cream/milk and poke a hole in the top of the hardened cream and then drain the remaining coconut liquid out if needed. Use a spoon to transfer the cream into a separate bowl. Add the remaining ingredients, cocoa powder, maple syrup, vanilla, and salt. Use a hand mixer, immersion blender or whisk to mix the ingredients together until combined.
5. Then take one of the chocolate hearts and use a spoon to spread the chocolate mouse across according to desired amount. Use another chocolate heart to sandwich everything together. Use remaining chocolate to drizzle for decoration on top. Garnish with white chocolate/raw cacao butter shavings if desired. Serve immediately.