A rich chocolate mousse with no eggs. Coconut cream gives it body and a scoop of Honest Mushrooms adds more chocolate.
Serves 2. Prep 10 minutes, plus 1 hour in the fridge.
Ingredients
- 240ml coconut cream (or double cream)
- 1 tbsp cacao powder
- 1 to 2 tbsp honey or maple syrup, to taste
- 1 scoop (4g) Honest Mushrooms
- 40g dark chocolate, melted
- A pinch of salt
Method
- Put the coconut cream, cacao, honey, Honest Mushrooms and salt in a mixing bowl. Whisk until smooth.
- Stir in the melted chocolate.
- Whisk hard for a minute or two to add air.
- Spoon into two glasses and chill for 1 hour to set.
- Serve topped with fruit or cacao nibs.
Tips and swaps
- Chill the tin of coconut cream overnight and use the thick part for a firmer mousse.
- Use maple syrup to keep it dairy-free and vegan with coconut cream.
Good to know
Each pot contains half a daily serving of Honest Mushrooms. Honest Mushrooms is a food supplement, not suitable for children and not recommended during pregnancy or breastfeeding. It contains ashwagandha, rhodiola and ginkgo: if you take medication, particularly for thyroid, blood pressure or mood, or a blood thinner, check with your doctor first.
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Mushroom chocolate mousse: your questions
How long does it keep?
Up to 2 days covered in the fridge.
How much Honest Mushrooms is in each pot?
Half a scoop, or 2g, which is half a daily serving.
