This chocolate mousse is so rich and fluffy… it should be terrible for you.
But it isn’t.
In fact, it’s loaded with healthy fats, NO added sugar, and contains a “secret” ingredient–> Irish Moss.
Now don’t give up on this recipe just yet! I know Irish Moss sounds like an intimidating ingredient… which is why, up to this point, I haven’t used much of it, either.
It’s weird looking.
I know… and I get it.
But, seriously, you should try it if you haven’t. It’s now easy to find (with free shipping on Amazon!), and check out it’s potential health benefits:
- Traditionally the main use of Irish Moss is in respiratory illness where it is often the core of prescriptions to treat irritating coughs, bronchitis and many other lung problems.
- It has been used as a food in maintenance diets for diabetes patients.
- Its primary role was in speeding recuperation from debilitating illness, especially T.B. and pneumonia.
- Recent research has shown an anti-viral property against the influenza B and the mumps viruses.
Really, the only challenge that comes with using Irish Moss is needing a bit of forethought. You will need to rinse it off, then soak it for 24 hours before it’s ready to use. (It can soak for up to a week, though, if you like!)
We can all handle that, right?
Oh, and I highly recommend using a kitchen scale when working with Irish Moss. It’s kind of a weird ingredient to stick in a measuring cup… so a scale is much more accurate!
Okay, now that we’ve gotten that out of the way… let’s make some chocolate mousse! It’s worth it, I promise.
Sugar-Free Chocolate Mousse
Makes about 2 cups (4 servings)
adapted from Sweet Gratitude
3/4 ounce Irish Moss (soaked at least 24 hours, and dried well)
2 cups almond milk, divided
1/2 cup cocoa powder
2 tablespoons vanilla extract
3 dropper-fulls of NuNaturals liquid stevia, or to taste
1/8 teaspoon sea salt
6 Tablespoons coconut oil
In a high-speed blender, blend together the Irish Moss and 1 cup of the almond milk.
Blend until it is completely smooth, as you don’t want chunks of seaweed in your mousse!
Then add in the other cup of almond milk, cocoa powder, vanilla, stevia, and salt– everything except the coconut oil.
Blend again, until smooth, then add the coconut oil in at the very end, for one final round of blending. The chocolate mixture should be warm from all that blending, letting the coconut oil emulsify smoothly!
Adjust sweetness to taste, if necessary.
Pour the warm mousse into a container, cover and place in the fridge to set for 4-6 hours.
I prefer to make this mousse ahead of time, and let it set overnight so that it gets really cold and fluffy!
See that awesome, fluffy texture? It’s from the coconut oil–> so don’t try to skimp on it! Coconut oil is loaded with healthy fats, that have been thought to aid in weight loss, so don’t be scared of the fat content.
It’s totally worth it.
But don’t take my word for it… go try it for yourselves! 😉
Reader Feedback: Have you ever tried using Irish Moss? Any other ingredients you’re intimidated of?