Chocolate Mousse with Almond Brittle

Chocolate Mousse with Almond Brittle

Indulge your loved ones with this decadent chocolate mousse this Valentine’s Day. It’s loaded with healthy fat (we use avocado for that creaminess!) and a touch of cayenne for some heat.

Dark chocolate (72% cacao or higher) contains wonderful antioxidants in the form of flavonoids and polyphenols which are needed to neutralize damage causing free radicals in our body.

Sources: Medical News Today, Cleveland Clinic, Mayo Clinic


Serves 6

Gluten-free, dairy-free, egg-free, soy-free, and no processed sugar.

Prep time: 15 minutes
Total time: 2 hours



6 oz dairy free dark chocolate (minimum 72% cacao*)
2 large Haas avocados
2 T cocoa powder
2 t vanilla extract
3 T maple syrup
1 cup unsweetened coconut cream*
⅛ t sea salt
1 t cayenne pepper

Almond Caramel Brittle:

1 cup sliced almonds
½ cup coconut sugar
½ cup ghee
1 t maple syrup
coarse sea salt


1. In a double boiler, melt chocolate until smooth. Set aside to cool slightly.

2. In a blender add all the remaining ingredients and pour in melted chocolate.

3. Blend until smooth and creamy.

4. Divide into individual ramekins and chill in refrigerator for at least 2 hours.

5. Meanwhile, make the almond brittle. Melt ghee, coconut sugar and maple syrup together in a small saucepan. Bring to a low boil for 6 minutes, stirring frequently.

6. Lay almonds on parchment paper so they are overlapping. Pour caramel over the almonds to coat, sprinkle with sea salt and let cool about 1 hour.


7. Once completely cooled break apart with fingers. To serve, remove mousse from refrigerator about 30 minutes before eating and top with a piece of brittle.

*Cook’s Note: we like Guittard’s Organic Bittersweet Wafers and Native Forest Coconut Cream

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