Paleo Chocolate Mousse |Cooking With Amanda

I dated my husband for 7 years before we got engaged. We were engaged for 1.5 years. That's 8.5 years before marriage of knowing someone and guess what I found out AFTER we had sealed the deal?

HE DOESN'T LIKE CHOCOLATE.

Um, excuse me, what?!

I have no idea how this incredibly important personality trait didn't come to light before dessert one random night somewhere in the first month of marriage, but I felt like I could hear the screeching brake sound in my head when he said the words aloud. Was it too late to back out? I feel like this could definitely be legitimate grounds for an annulment, right?

Some people don't get why this is a big deal. "He can eat whatever he wants, you eat what you want" they say but what they don't think about is dinners out and the strategic dessert selection choice at the end of the meal. As a chocolate LOVER, I want whatever chocolate thing is on that dessert menu, but as a typical indecisive woman when presented with a menu, I want to try more than just that. Well when there's a chocolate hater in the crowd, you can't get both those things. And that is why dessert is pretty much ruined for me any time we go out to eat. No, I'm not being the least bit dramatic…

There is one good thing about this though, when I'm home and I'm craving a brownie hard core (like this fudgy paleo skillet brownie), I know I won't have to share. Just like with this paleo chocolate mousse. It's about as decadently chocolate as you can get which ensures I don't have to worry about husbands by the name of Ulysses creeping on my dessert.

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Paleo Chocolate Mousse Recipe

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Ingredients

1 14 ounce can full fat coconut milk
3 1/2 ounces dark chocolate, chopped, 70% or higher is best
1 tablespoon unsweetened cocoa powder
1 tablespoon unflavored gelatin
1 teaspoon pure vanilla extract
1-2 tablespoons coconut sugar, optional, see note
1/2 cup roughly chopped strawberries
1 tablespoon chia seeds
1 tablespoon orange juice
cacao nibs, for topping

Directions

Add the coconut milk to a small sauce pot over medium heat.
Once hot, add the chocolate and cocoa powder and whisk until melted.
Lower the heat to medium-low, and slowly add the gelatin while whisking. If you add it all at once it will clump.
Add the vanilla bean extract and coconut sugar (if using) and whisk until thoroughly combined.
Pour the mixture into jars or ramekins and let cool on the counter for 10-15 minutes. Cover then refrigerate for at least 2 hours until set.
Make the strawberry chia sauce by combining the strawberries, chia seeds and orange juice in a small sauce pot over medium-high heat. Cook, breaking down the strawberries with a spatula for 3-5 minutes until softened.
Transfer the strawberry mixture to a food processor and pulse a few times until roughly pureed.
Top mousse with strawberry sauce and cacao nibs before serving.

Notes

The mousse is decadent in a dark chocolate kind of way but not overly sweet when using 70% or higher chocolate. If you prefer a sweeter tasting mousse, add 1-2 (or more) tablespoons of coconut sugar.