Spiced Chocolate Mousse

Olive oil and sea salt have become an immensely popular pairing with chocolate desserts. Add cayenne and cinnamon to the mix to wake up chocolates 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.


Semisweet chocolate chips 2 Tablespoon
Cool whip lite 1 Cup (16 tbs)
Unsweetened cocoa 1 Tablespoon (1 Tablespoon Plus 1 Teaspoon, Natural / Dutch
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 and 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

Servings: 2

Nutrition Facts

Serving size

Calories 402Calories from Fat 200

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 141 mg5.88%

Total Carbohydrates 55 g18.3%

Dietary Fiber 3 g12%

Sugars 18 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet