Fresh mint and chocolate are two of my favorite flavors, and when you combine the two you get a refreshingly sweet, festive treat. This paleo-friendly, dairy-free peppermint chocolate mousse recipe is quick, practically foolproof, and perfect for any dinner party. It calls for natural sugars and coconut instead of refined sugar and heavy whipping cream, so your body won’t have such a hard time breaking it down after eating.
Plus, it’s a great excuse to garnish with fresh mint from the garden. Chocolate peppermint is my favorite to snack on, but English Mint, Peppermint, and Mojito Mint are all excellent plants to keep on hand for cooking with. If you don’t have fresh mint plants in your garden yet, this is the perfect reason to start growing them. They’re really easy to care for and grow like weeds, so make sure to keep them in a container.
Mint recipes, like mint plants, can get a little out of hand if you let them. Peppermint extract is soooo strong. Using full fat coconut milk can help cut the sharpness of the peppermint flavor and keep the mousse super creamy.
|Prep Time||5 minutes|
|Cook Time||15 minutes|
|Passive Time||4 hours|
- 1/4 cup water
- 1 teaspoon gelatin
- 1/4 cups local honey
- 2 cups coconut milk
- 3/4 cup raw cacao powder
- 1 teaspoon peppermint extract
- Combine the water and gelatin to a small saucepan, and let sit for 10 minutes.
- Add the honey and heat on low, stirring frequently, just until melted and dissolved.
- In a blender, combine the coconut milk, cacao powder, peppermint extract, and gelatin mixture. Blend for a few seconds until smooth.
- Pour the mixture into 4 small ramekins, and chill for 4 hours.
- Garnish with chocolate shavings and fresh mint. Enjoy!
Original recipe from Colorful Eats Nutrition.