Spiced Chocolate Mousse
|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)|
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.
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.