Isn’t this recipe so naughty? I love being naughty. Even if it means people are going to yell at me because of it. Life is better lived on the naughty side.
Speaking of naughty food, I ate really good food the other night. I wish I had pictures to prove this is true, but the mood lighting ruined it. So if you haven’t heard about 5280 Restaurant Week in CO, you’ve been missing out. It’s when all these restaurants let you eat at their place for $52.80 per couple. Which isn’t too bad when you’re getting to eat at restaurants where the entree is over $52.80. So Laura and I booked a double date at Prime Steakhouse and ate up. Want to hear what I ate? Sure you do, because it was delicious.
First: Started with a glass of Clos du Bois chardonnay. No clue if I’m spelling that right. Nor do I care.
Second: Had a blue cheese and bacon wedge salad. The boyfriend was having a lobster bisque which he kindly gave me his leftovers (he knew I was eyeing it the entire time).
Third: Had the Surf and Turf. Oh yes I did. Lobster tail with a filet mignon along side asparagus and bomb mashed potatoes.
Fourth: Another glass of chardonnay. Oops.
Fifth: Flourless chocolate cake. Pretty stupid good.
Surprisingly, I really didn’t feel sick at all from it. Or overly full. Or fat. Pretty awesome.
The next restaurant Laura booked is Vesta Dipping Grill, which is where we are going tonight, along with Sergio. It’s a place where you dip all of your food in something. I love that idea. Every food should come with some kind of dipping sauce.
Laura sent me this recipe the other day. I want to live in that basket. Seriously. I’m totally making these asap.
Triple Chocolate Mousse Cups
- Yield: 4-5 1x
Ingredients
For the crust
- 6 dried dates, pitted
- ½ cup cashews (or other nut)
- ¼ cup unsweetened shredded coconut
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon raw honey
- pinch of salt
For the mousse
- 1 (14 ounce) can of coconut milk (place in refrigerator over night)
- 2 tablespoons sunflower seed butter (or other nut butter)
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon raw honey
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- sprinkle of enjoy life chocolate chips – to garnish (or dark chocolate chips of your choice)
- sprinkle of unsweetened shredded coconut – to garnish
Instructions
- Place crust ingredients in a food processor and puree until well combined.
- Put crust mixture into 4-5 ramekins (or mugs if you do not have ramekins). Press the crust down with fingers or a spoon.
- Now place mousse ingredients (minus the chocolate chips and shredded coconut) in the food processor and puree until smooth.
- Pour into ramekins on top of crust.
- Place in the refrigerator for 1-2 hours until set.
- Sprinkle with chocolate chips and coconut.
- Eat up you chocolate fiend you!
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You May Also Like:
Chocolate Mousse with Cinnamon Sautéed Bananas
Cinnamon Banana Waffle Chocolate Chip Bread Pudding
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This is definitely going to be added to my list of fav recipes. Kirsten, great idea adding mint! Love that combination.
Hi, amazing recipe, SO EASY! Its the perfect desert to curb my sweet tooth. Adding this to my favorite recipe list. Thanks for your help! You made going paleo easy and fun!
I’m sorry if this question already got answered. My son is allergic to nuts, so I can’t use nuts in the crust. What kind of texture are we going for? Like a fugde ball/fudge baby (Lara bar) texture? Does it just add crunch or is there another purpose?
it’s more of a lara bar texture. you could always use ground up seeds instead!
Alas Juli, I don’t know what I did wrong! I made just the mousse and followed the recipe but it didn’t well, mousse! I left the canned coconut milk in the fridge for 18 hours but it still wasn’t thick when i opened the can which I think was my problem. Or maybe it was that I had to sub peanut butter since I was out of alternative nut butter…(yes, I know it’s not paleo, but I wanted some mousse darn it!)
try using Thai Kitchen Coconut Milk next time. That’s the best coconut milk I’ve come across for the mousse because it thickens up so well!
I made these and had the coconut milk wrong i think..i had a can but used something different than the thai kitchen..i used light coconut milk too so that could be it…..so it didn’t harden but i put it in the freezer and it tasted just like ice cream!!! soo good!!!
Making this ASAP!
Also to get a good consistency with coconut milk we tend to open it, blend with whisk and pour into Tupperware before placing it in fridge to set.
We go through coconut milk like its going out of style. Thai Kitchen was our go to brand until we gave the “Success” brand from Costco a try. Very good quality and at about $1.00/can if you haven’t given it a try.
Juli, thanks so much for all your awesome recipes!
I was low on dates so I replaced them with dried bing cherries. Brilliant !!!
What about putting it all in a pie pan? You think it will set well enough to slice?
no, i don’t think so
I let it set over night and it was still liquid when I woke up. Do you have any suggestions? Im thinking I used the wrong milk. I bought the big container of coconut milk in the dairy section that they keep cold next to the almond milk and measured out 14oz.
yep, you need canned coconut milk
My local Asian market has “coconut cream” so I skipped the crust and just made the mousse with the cream. I melted the honey in a little water on the stove, added the cocoa and then whipped it into the cream. The wonderful thing about starting with the coconut cream-it set up in less then an hour! Perfectf for a quick company dessert!
Oh god! This looks amazing. I really need to get off my arse and finally replace my broken food processor.