his is by far the silkiest mousse cake I’ve ever prepared.
H E A V E N L Y!
I loved it because unlike processed chocolate mousse, this had a lovely bittersweet flavor. Creamy and rich, but not too sweet. The consistency was fabulous!
1 cup walnuts
1/4 cup macadamia nuts
1/2 cup medjool dates, pitted and chopped
1 Tbsp cacao powder
pinch of vanilla bean powder or 1 drop Vanilla Medicine Flower Extract
Chocolate Silk Mousse
3 Tbsp melted cacao butter
3 Tbsp melted cacao paste
1 tsp melted coconut oil
1 cup cashews, soaked 2-4 hours
1/4 cup macadamia nuts
1/4 cup filtered water (add more as needed to blend)
1/4 cup *Irish moss paste (optional – or 2 Tbsp ground chia and 1 Tbsp coconut oil)
3 Tbsp almond butter
1/2 cup maple syrup or your favorite sweetener
1/2 tsp chocolate extract or 2 drops *Medicine Flower Dark Chocolate Extract
1/2 tsp almond extract or 2 drops *Medicine Flower Almond Extract
1/4 cup plus 2 Tbsp cacao powder
pinch sea salt
1 tsp sunflower lecithin (acts as an emulsifier – optional, but worth using)
1 Tbsp psyllium husk powder (add a SMALL amount more IF needed to thicken)
toppings of your choice: sifted cacao powder, grated cacao paste, grated cacao butter, cacao nibs, chocolate chips, chopped nuts, coconut, chocolate sauce, etc.
Process nuts and add ingredients and continue to process until it starts to ball up. Stop machine and scrape sides of bowl with spatula. Lightly dust bottom of a 5 – 6″ spring form pan with cacao powder. Press crust, firmly into bottom of dish. (You may have extra crust. You can store in an airtight container and freeze for future use, or even make cookies out of them).
Melt cacao butter, cacao paste and coconut oil. Place ingredients in a medium metal bowl over hot water in a small metal bowl. Stir until melted.
In blender, mix nuts and water. Add Irish moss paste and avocado and blend until creamy. Add almond butter, sweeteners, extracts and cacao powder. Blend well.
Add melted ingredients sea salt and lecithin and blend. Add psyllium husk powder and blend until creamy. It should be getting quite thick and you may have to stop blender and stir with spatula.
Taste for sweetness and flavor. Adjust flavor as needed.
Pour mousse mixture over crust. Smooth top of cake using a small offset spatula. Refrigerate for several hours to set. Top with your favorite toppings. (See suggested list above). For best results, ,let set overnight.
Remove from refrigerator and spring form pan about 1 hour prior to serving. You may top with fresh “whipped cream” as well.
*How to Prepare Irish Moss Paste
Grab a handful of Sea moss. It doubles in size after soaking. Rinse really well. I put it right under running water and use a vegetable brush to gently scrub off lose sand or debris. Soak in water and refrigerate 6 – 12 hours, rinse and replace water twice.
Final rinse. Chop 1/2 cup of moss in small pieces. (Store remaining moss in water, refrigerated for up to 2 weeks- changing water daily). Blend 1/2 cup soaked and chopped Irish moss with 1 cup water. Blend well, and frequently scrape sides of blender. Make sure there are no small pieces… be patient.
(Ratio for paste is 1 part moss to 2 parts water). You only need 1/4 cup of Irish moss paste for this recipe. Store extra paste in the refrigerator for up to 10 days. (Try mixing a bit in your hand with your shampoo or with your shaving gel. You can apply it as it to your face for a great facial mask. It’s awesome!)
Add Irish moss paste to puddings, sauces, salad dressings, etc.