This game-changer chocolate mousse recipe has roughly one-third of the calories in a typical chocolate mousse and will quiet the chocolate screams coming from within.
A healthy dessert: The concept itself is itself a culinary conundrum that has, for years, plagued the sweet-toothed masses. Can it be done? Well, yes and no. There is little evidence that any amount of sugar is ever really good for us, but there are certainly sweeteners that are better/worse than others. Another way to at least build the appearance of health is to infuse a dessert with decidedly healthy elements that, in theory, offset the not-so-good stuff. Are you buying it?
WeTheTrillions, a food startup looking to shift the way we snack and encourage premeditated choices that build toward bigger nutrition goals. Translation: Fewer Cheez-its and more chickpeas. The dessert in question is a nutrient-infused, lower-calorie Bordeaux chocolate mousse which I was able to sample. It’s got roughly a third of the calories of a typical chocolate mousse and it’s really bleeping good. One particular chocolate mousse from a new and forward-thinking snack-delivery company has accomplished such a feat. The source in question is
We were able to wrestle the decadent chocolate mousse recipe from WeTheTrillions’ culinary team to make ourselves at home. It calls for natural sweeteners like Medjool dates, sweet potatoes, and a bit of maple syrup—which is marginally healthier than refined sugar. An 8-ounce serving of the stuff has just 190 calories along with 9 grams of protein. But, to be honest, half of that (4 ounces) is plenty to satiate my sweet tooth.
Woodstock Organic Medjool Dates, $8.99 on Fresh Direct
Sweetened Carob Chips, $3.39 per pound on Nut Stop
The mixture of sweetening elements is whipped, along with almond butter, coconut oil, aquafaba (whipped chickpea water), and cocoa powder into a proper, airy mousse, then topped with a pistachio oat crumble. The result is a rich, fluffy mousse with plenty of chocolate POW to scratch that post-dinner or mid-afternoon chocolate itch.
If you don’t feel like making it yourself, visit WeTheTrillions for a free custom consultation to get your snack habits on track. (Don’t forget to ask for the mousse).
Bordeaux Nutrient-Dense Chocolate Mousse
- 2¼ cups of peeled sweet potatoes, cut into small cubes
- ½ cup pitted Medjool dates
- 1 cup of ground almonds
- 1 cup of oat flour
- 2 tbsp of coconut oil (melted)
- 6 tbsp cocoa powder (dairy-free, 70% premium quality)
- 6 tbsp maple syrup
- 2 tbsp almond butter
- Water from 3 cans of chickpeas (aka aquafaba)
- 1 tsp of baking powder
- ¼ cup of roughly chopped dairy-free dark carob
- Pinch of salt
- Pistachio pieces for garnish
- Optional: use a fourth can of chickpea water if you like a creamier texture
- Make the aquafaba by whipping the chickpea water for 6-8 minutes until stiff white peaks form.
- Steam the sweet potato until they become very soft (15-30min).
- While the sweet potatoes cook, grind the oats in a food processor until they form a flour.
- When the sweet potatoes are soft, drain them and add them to a food processor with the pitted dates. Blend until smooth.
- Add all remaining ingredients except the carob.
- Once blended and smooth, add the rough chunks of carob.
- Combine the mix smoothly with your aquafaba until fully combined.
- Store in the fridge overnight.
- Suggestion: serve in little cups or ramekins and top with roasted pistachio or other nuts.
Header image courtesy of WeTheTrillions.