Note From Mommypotamus: I’m taking a little time off to snuggle my newborn baby boy, but I’ve lined up some uhMAZing guest posts from some of my favorite bloggers for you while I’m away. Today’s post comes from Kari of GI 365, whom I have been a HUGE fan of ever since I discovered this Creamy Chocolate Coconut Pie she created. Thank you, Kari!
Chocolate Mousse with cherries delivers deep, chocolate deliciousness! The rich chocolate flavor is piqued with sour cherry sauce and it’s all enveloped in a cloud of coconut whipped cream. It’s simple and easy to make, and it can be made ahead for entertaining. With the holidays right around the corner, this makes for a gorgeous dessert.
The bright red color of the pie cherries is offset by the whiteness of the whipped cream. This will also make an ideal summer dessert when pie cherries are fresh off the tree because it doesn’t require much stove time.
Chocolate Mousse with Cherries Recipe
Yield 6 servings
Chocolate Mousse Base:
- 2 ripe avocados, (8 ounces after peeling and pitting)
- 1/2 cup cocoa powder (where to buy cocoa powder)
- 1/2 cup maple syrup, Grade A, (or 1/3 cup honey)
- 2 Teaspoons vanilla extract (where to buy vanilla extract, how to make vanilla extract)
- 2 Tablespoons coconut oil, room temperature (where to buy coconut oil)
Coconut Whipped Cream:
- 1 can coconut milk (Native Forest is BPA- free), refrigerated
- 2 Tablespoons maples syrup, Grade A, (or 1 Tablespoon honey)
Pie Cherry Sauce:
- 2 cups pitted frozen pie cherries (the sour kind), thawed
- 6 Tablespoons maple syrup, Grade A, (or 1/4 cup honey)
- 1 Tablespoon arrowroot powder (where to buy arrowroot powder)
Place all of the Chocolate Mousse Base ingredients in a food processor or blender, (I've done both and I prefer the food processor). Process until smooth, scraping down the sides once or twice. If you're using the blender, you will need to keep the speed low, and use the tamper to keep the mixture moving. When the mixture is completely smooth, transfer it into a mixing bowl.
Pour the entire can of coconut milk and the maple syrup into a mixer fitted with the whisk attachment and turn the mixer to high for 15 minutes until the whipped cream becomes light and fluffy, but barely holds a peak. Scoop out 1/2 cup of the whipped cream and fold it into the Chocolate Mousse Base mixture. Place the chocolate mousse in the refrigerator while you make the cherry sauce.
If you're using a coconut milk without any thickeners, you'll need 2 refrigerated cans. Scoop the cream from off the top, reserving the coconut water for another purpose and proceed with the Coconut Whipped Cream recipe.
For the Cherry Sauce, mix the sweetener and arrowroot together until it's completely smooth. Stir in the cherries and cook over high heat, stirring constantly until the mixture comes to a boil. When the sauce becomes clear, remove it from the heat and place a lid over it to cool. The sauce can be made a day or two ahead of time as well as the Chocolate Mousse Base, and you can mix them together just before serving time.
When the Cherry Sauce is cooled, mix in 1/2 cup of the Cherry Sauce into the Chocolate Mousse. Serve the Chocolate Covered Cherry Mousse with the additional whipped cream and cherry sauce.
For the cherry sauce, combine the arrowroot or cornstarch together with the maple syrup and mix until it’s smooth.
Mix in the cherries and cook over high heat, stirring constantly until it comes to a boil. The cherry sauce will be thick and clear when it’s finished.
For the chocolate mousse, place all of the ingredients in the blender or food processor, and process until smooth. If you’re using a blender, you’ll need to use the tamper and a slow speed to keep the mousse moving in the blender. If you’re using a food processor, (this is a better choice if you have one) process until smooth scraping down the sides a couple of times.
At this point, the cherry sauce and chocolate mousse can be stored separately for a couple of days before serving. When you’re ready to serve, make the coconut whipped cream.
To make the coconut whipped cream: Pour the entire can of coconut milk and the maple syrup into a mixer fitted with the whisk attachment and turn the mixer to high for 15 minutes until the whipped cream becomes light and fluffy, but barely holds a peak.
Add 1/2 cup coconut whipped cream, and 1/2 cup cherry sauce to the chocolate mousse. Fold them in until the mousse is thoroughly mixed. Serve the Chocolate Covered Cherry Mousse with additional cherry sauce and coconut whipped cream.
I hope you enjoy this dessert as much as I do, and thanks to Mommypotamus for letting me guest post today!
Kari blogs at GI 365, where she shares simple healthy recipes and the occasional chocolatey indulgence. She’s learning to incorporate more fresh fruits and vegetables into her everyday diet to maintain better health and a higher energy level. Additionally, she posts about traveling, hiking adventures in the mountains, and tips for a non-toxic approach to everyday living.
Looking for more chocolate-infused recipes?
Here are a few of Mommypotamus’ favorites: