Chocolate Mousse with RaspberriesThis post may contain affiliate links. Please read my disclosure.
Ok guys — this might be the best treat of 2015: Chocolate Mousse that you can eat for breakfast!
Sounds too good to be true? I thought so too, until I tried this recipe.
This is a creamy, thick and decadent mousse that’s low in sugar and high in fiber and protein – so it can be a guilt-free dessert OR breakfast!
How is that possible?
Well, thanks to this awesome combination of chia seeds, buckwheat groats, and hemp seeds from Nature’s Path, some unsweetened cocoa powder, a dash of honey, some yogurt to thicken it up, and my trusty blender: I was able to create this chocolate mousse in under 20 minutes.
I topped it with some fresh raspberries, but you can top it with any fresh fruit you’d like.
This recipe makes four HUGE servings, so you can use it as a grab & go breakfast (save it in 4 mason jars and you can eat each serving throughout the week), or you can divide it into smaller servings and use it as a dessert for your holiday dinner.
Either way, you won’t believe how easy it is to make and how good it tastes!
Chocolate Mousse with Raspberries
- 1/2 cup Nature’s Path Qi’a – Original
- 1/4 cup organic unsweetened cocoa powder
- 1 cup 1% organic milk
- 1 tbsp honey use 2 tbsp honey if you want it to be sweeter
- 1 cup plain fat free or 2% Greek yogurt I used the one from Stonyfield
- 20 raspberries
- Optional: For more of a dessert feel, top with semi sweet dark chocolate chips, or use Chocolate Almond Milk instead of the plain milk. This will increase the sugar content significantly (about 8-10g more per serving)
- Add Qi’a, cocoa powder, milk and honey to blender; purée until smooth. Chill, stirring occasionally, for 15 minutes or until thick.
- Fold in yogurt. Divide among 4 serving dishes. Garnish each with fresh raspberries (5 per serving)