Elana’s Accidental Mocha Mousse
published by mollysmom4 on Dec 3, 2009
This recipe I absolutely love! I got this from one of my favorite websites that I refer to daily for good recipes. I have to have this on hand almost all the time to fix my sweet tooth, for I am on a candida diet, and the doctor feels the agave nectar is safe to eat. This recipe is altered some from Elana’s version a little to suit my no sugar added needs. Here is her website: http://www.elanaspantry.com.
1 4 oz. bar of Ghiradelli 100% Cacao Unsweetened Chocolate, broke up in small peices
½ cup coconut milk
1 tablespoon organic decaf coffee beans, ground
¼ cup hot water or already prepared coffee (then theres no need for the beans)
6 tablespoon agave nectar
1 tablespoon vanilla extract
¼ teaspoon almond extract or peppermint extract
- In a medium saucepan, melt chocolate into coconut milk over very low heat
- Place ground coffee beans in a melita filter and pour 1/4 cup hot water over them, or pour already prepared coffee into melted chocolate.
- Stir coffee into chocolate mixture, discarding grounds if used.
- Stir in agave, then vanilla and almond or pepperment extracts
- Spoon mousse into small individual ramekins
- Refrigerate 2-3 hours, until firm
- Serve
Makes 4 servings
Stacy Unruh
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