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Spiced Chocolate Mousse

SweetandSkinny's picture
Olive oil and sea salt have become an immensely popular pairing with chocolate desserts. Add cayenne and cinnamon to the mix to wake up chocolate’s spicy notes, and nutty pepitas, and you have a mousse that is rich and flavorful, surprisingly low in fat, and a cinch to make. You can use Luscious Low-Fat Whipped Topping (page TK) in place of the Cool Whip, but it will push you over the 30 minute mark to prepare the dessert.
Ingredients
  Semisweet chocolate chips 2 Tablespoon
  Cool whip lite 1 Cup (16 tbs)
  Unsweetened cocoa 1 Tablespoon (1 Tablespoon Plus 1 Teaspoon, Natural / Dutch-Processed)
  Ground cinnamon 1⁄4 Teaspoon
  Ground cayenne 1⁄4 Teaspoon
  Pepitas 2 Teaspoon, toasted, hulled pumpkin seeds
  Extra virgin olive oil 1⁄2 Teaspoon
  Coarse sea salt 1 Pinch (Such As Fleur De Sel)
Directions

Per serving: 170 calories, 10 grams fat

Melt the chocolate with 2 teaspoons of water in a double boiler, or in a microwave oven, until you can stir the mixture smooth.

Put the whipped topping into a medium bowl and whisk in the melted chocolate until the mixture is smooth. Whisk in the cocoa, cinnamon, and cayenne until they are well combined.

Spoon the mousse into serving glasses and top with the pepitas. Drizzle the olive oil over the tops, and sprinkle with a small pinch of sea salt. Serve immediately.

Tip:
Make Ahead! The mousse can be made up to 2 days in advance and refrigerated, tightly covered; add the toppings just before serving.

This recipe was excepted from Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales. To learn more about the book visit marisachurchill.com. To purchase the book visit Amazon.Com.

Recipe Summary

Cuisine: 
American
Servings: 
2

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