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! Crust
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.
Finally got around to using that Irish Moss in my cupboard and made some delicious Raw Chocolate Mousse from the Cafe Gratitude Cookbook, ‘I Am Grateful.’. It was delectable and delightful. My temporary roommates are all now cacao-addicted. Here’s the recipe:
1 oz. Irish Moss
1/2 cup water
4 cups almond milk (better if you make your own, though you can get some store bought)
1/2 cup date paste (you can make your own by blending pitted dates)
3/4 cup agave
pinch of salt
splash of vanilla
3/4 cup raw cacao powder
3 TB lecithin
1 cup coconut butter
Blend soaked Irish moss and water extremely well.(One of the reasons why a Vita-mix or other high speed blender is ideal.)
Add all the other ingredients, except the lecithin and coconut butter.
Keep blending until the mixture is smooth.
Add lecithin and butter and blend another 30-40 seconds.
Pour the mousse into cups and decorate with flower or cacao nibs.
Grind 1 T. flax seed. Stir into a paste with 3 T. hot water.
Soak 1 c. cashews or macadamia nuts
In food processor, process nuts with”
1 hpg. T. coconut oil
1/4 c. honey
1/4 c. shredded coconut
1/4 tsp. salt
dash vanilla powder
Process until creamy. Drizzle in 1 T – 1/4 c. water until creamy.
Take out 1/2 the mixture and fill your wine glass/dessert cups with vanilla mousse.
To the other 1/2 of the mousse, add:
the flax seeds
2-3 T. heaping cacao powder (I mixed mine half with carob)
1 T dark honey or agave
Blend until creamy. Cover the mousse with this layer of chocolate. Chill.
- .5 Ounces dried, Irish Moss (note: rinse really well in cold water and let soak for at least 20 min in warm water, will yield 3.15 wet moss)
- 1 Cup Hemp Seed Milk (note to make hemp milk: 1 Cup Hemp Seeds to 3 cups water and blend, no need to strain)
In a high speed blender, blend well, stopping to scrape down the sides. Blend well.
Add to the blender:
- 1 Cup Hemp Seed Milk
- 1/8 Cup Hemp Seeds (Optional to make it extra creamy, not needed though)
- 3/4 Cup Honey or Pure Maple Syrup
- 3/4 cup Cacao Powder
- 1 TBSP Vanilla Powder
- 1/8 tsp Sea Salt
- 1 TBSP Ceylon Cinnamon powder
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- pinch of cayenne
Blend well, stopping to scrape down sides of blender.
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