Mexican Hot Chocolate Mousse


mexican mouss


Here in SoCal, it’s currently pouring rain! This sweet + spicy mousse is sure to warm your heart on a cold day like this.

It is a light and fluffy dessert with flavors of spice, sweetness, and best of all, chocolate!!! This mousse is super simple to make: it only takes ten minutes! The rest is just chilling time. Also, it is vegan, raw, and paleo. I hope you all have a wonderful week!

Mexican Hot Chocolate Mousse
Serves 4
This sweet + spicy mousse is sure to warm your heart
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  1. The thick coconut cream from 2 13.5 oz. cans coconut milk**
  2. 3 Tbs maple syrup (or raw honey)
  3. 5 Tbs raw cacao powder
  4. 2 tsps ground cinnamon
  5. 1 tsp vanilla extract
  6. 2-4 pinches cayenne pepper (to taste!)
  7. 4 Tbs cacao nibs, optional (for topping)
  1. Place all the ingredients in a large mixing bowl.
  2. Whisk using an electric hand mixer until smooth and whipped. It's alright if there are some tiny lumps of cacao 😉
  3. Scoop the mousse into a glass dish, cover, and place in the freezer for about 2 hours.
  4. Spoon the chilled mousse into little dishes, and serve! Top with cacao nibs, if desired.
  1. **The coconut cream comes from a can of full-fat coconut milk. Refrigerate the can overnight, then open it. Scoop off the hard, solid top layer, to use. Discard the clear liquid at the bottom.
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