As most of you know, we just welcomed our second son into the world and our family. I have invited some of my favorite bloggers to share guest posts with us every Friday for the next couple of months while I decrease my workload and focus on integrating our newest little person into our family.
Be excited because not only are these amazing bloggers to discover but they will be sharing some pretty fabulous Real Food recipes, kitchen tips and tricks and even crafts!
Today, we welcome Sabrina Modelle from The Tomato Tart, which focuses on Handmade, Homemade Gluten Free Food. Thank you a million times Sabrina! xoxo
When Alyssa reached out and asked if I would write a guest post while she’s basking in the glow of her seriously adorable new baby, I was thrilled to help.
I knew I wanted to do something just in time for Valentine’s Day so that her hubby could make her a special treat. When I think of Valentine’s Day, I think of chocolate mousse. So, I set about making a perfect Paleo Chocolate Mousse with Fresh Mint.
I happen to know that, like my husband, Alyssa’s love doesn’t really cook. Meaning, this recipe had to be rich, luxurious, sexy, and above all, easy.
I have a simple go-to recipe for a two-ingredient chocolate dessert. It contains chocolate and heavy cream. Easy! Why not switch out the cream for full-fat coconut milk? Well, why not, indeed!
The results were even better than I expected. Somewhere between a chocolate mousse, a pudding, and rich chocolate ganache, this Paleo chocolate mousse is dense, dark, and totally seductive. I added some fresh mint because mint + chocolate= Alyssa’s favorite.
You can serve this in champagne flutes for a romantic dinner, in ramekins for an easy snack, or feed a crowd with shot glass size servings. This recipe is easily doubled.
Did you make this recipe? Please give it a star rating below!
Paleo Chocolate Mousse with Fresh Mint. An easy gluten free dessert!
- 14 ounce can coconut milk full fat
- 4 sprigs fresh mint
- 9 ounces dark chocolate finely chopped (I used 72%)
- 1 dropper full vanilla stevia optional
- Chocolate shavings and fresh mint for garnish optional
- Heat coconut milk and fresh mint in a heavy bottom sauce pan over medium heat. Watch carefully, and when coconut milk starts to simmer, turn off the heat.
- Allow mint to steep in the coconut milk for 10 minutes. Strain the mint out and return coconut milk to the pot. Bring coconut milk back up to a simmer and turn heat to low.
- Stir in chopped chocolate and stevia. Stir with a wooden or silicone spoon until all of the chocolate is incorporated.
- Spoon into glasses, jars, or ramekins and refrigerate for at least four hours before serving.
- To serve, top with chocolate shavings, fresh mint, or coconut whipped cream.
Sabrina Modelle is the author and photographer behind the popular blog, The Tomato Tart. Her handmade, homemade, gluten free recipes and photographs have been featured on The Huffington Post, The Discovery Channel’s Green Wine Guide, The Jerusalem Post, and in The Green Market Baking Book (Sterling Press, 2010).
Sabrina has been a creative director, usability expert, and brand consultant since 1994 and has worked with clients from Pepsi and Pet Smart to The ACLU and ASPCA. When she’s not working or instagramming, Sabrina can be usually be found at home with her nose in a cookbook and a dog in her lap.