Cacao Mousse Recipes with Whipped Cream

Cacao mousse recipes with whipped cream. Follow along as I will provide you with all 4 recipes and how to make them. Watch the video for visuals. Next, I will show you three ways how I make chocolate mousse or other aka chocolate dessert. All these desserts will be using Cacao.

Raw milk cream whipped topping is super easy.  It is best to chill your bowl and beater for at least 15 minutes in the freezer if possible. If you would like to see how I skim my cream from raw milk I will leave that link to the blog post Homemade raw milk butter and the video
Raw milk butter! How to skim cream from raw milk and make butter at home!.

Ingredients for making a whipped cream topping

• 1 ½ cups of cold heavy cream
• 2–4 tablespoons 10 X or confectioners powdered Sugar
• 1-2 teaspoons pure moonshine vanilla bean extract
• (or) 1 to 2 teaspoons strong pure vanilla extract
• Add all ingredients in the bowl at once or add 10 X sugar gradually, it does not matter
• Whip until thickened with peaks

Do not over mix this or it will become butter. I store mine in a UV quart jar. This is ready to use right away but I find it is best to let it chill for 1 to 2 hours. This recipe makes approximately 3 cups of whipped heavy cream or whipped topping. Other posts I have that will go well with whipped topping: Zucchini Bread  One-Bowl Brownies.  Sweet Potatoe Pie.

Cacao beans are beneficial for you

Did you know that raw fermented cacao beans are good for you? Really good for you!

First, let’s talk about fiber. Who doesn’t need extra fiber? One ounce of raw cacao beans will provide 5 grams of the 25 grams recommended daily.  Like a lot of fiber, this bean is able to lower LDL cholesterol levels.

Second, cacao beans are very rich in minerals such as calcium, magnesium, and even iron are included in these little fermented raw beans!

Lastly, these beans are a kickstart to getting your health on track. Cacao beans have a high concentration of flavanols which is helpful in improving blood flow, especially to the brain. Did you know that cacao beans have more antioxidants than blueberries?

For further reading on the benefits of cacao can be found on this blog post What Are Cacao Nibs? Nutrition, Benefits, and Culinary Uses

[embedyt] https://www.youtube.com/watch?v=vN__EXtbovA[/embedyt]

Cacao mousse with cacao powder

Dessert number one is made almost identical to the whipped topping above. The only added ingredient is cacao powder. It is best to chill your bowl and beater for at least 15 minutes in the freezer if possible before making this next dessert.

Ingredients for Mousse #1 using cacao powder

• 1 ½ cups of cold heavy cream
• 1/3 cup of confectioners’ sugar or 10x powder
• 1/3 cup of cacao powder
• 1-2 teaspoons pure moonshine vanilla bean extract
• (or) 1 to 2 teaspoons strong pure vanilla extract
• Add all ingredients in the bowl at once or add sugar gradually, it does not matter
• Whip until thickened with peaks

Do not over mix this or it will become chocolate butter! I store mine in a UV quart jar. This is ready to use right away but I find it is best to let it chill for 1 to 2 hours.

Ingredients for Mousse #2 using cacao chips

• 1 ½ cups of cold heavy cream
• 4 ounces of cacao chips (60% is best)
• 2–4 tablespoons 10 X or confectioners powdered Sugar
• 1-2 teaspoons pure moonshine vanilla bean extract
• (or) 1 to 2 teaspoons strong pure vanilla extract

PART 1:

In a double-boiler pot, heat ½ cup heavy cream and the cacao chips. Slowly heat the cacao chips along with the cream. Stirring constantly. Transfer to a dish and place it in the fridge for approximately 10 minutes to chill. Any longer than that then you are right back at hard chips.

Meanwhile proceed to make the whipped cream, part two of this dessert.

PART 2:

It is best to chill your bowl and beater for at least 15 minutes in the freezer if possible.

Make the whipped cream by whipping the milk, 10x powder and extract as for the recipe above in the whipped topping section.  Do not over mix this or it will become chocolate butter.

Place the melted chilled cacao chips and cream on the counter and slowly fold into the whipped cream. You do not want to deflate the heavy whipped cream. Chill one to three hours.

Ingredients for Mousse #3 using cacao powder

• 1 cup chilled heavy cream
• ¼ cup cacao powder
• ½ cup of organic cane sugar
• 1-2 teaspoons pure moonshine vanilla bean extract OR
• 1 to 2 teaspoons strong pure vanilla extract
• ½ teaspoon xanthan gum (or 1 teaspoon Gelatin)
• 1 tablespoon filtered room temperature water
• 2 tablespoons filtered boiling water

PART 1:

Add the xanthan gum and 1 tablespoon filtered room temperature water and let it sit for one minute to “bloom”. Next, add 2 tablespoons of filtered boiling water and stir well until all is dissolved or best you can get it.

PART 2:

Mix the heavy cream, sugar, cacao powder and extract; whip until thickened. Add the dissolved xanthan gum to this mixture and finish whipping until thicker and creamier than before. Chill one to three hours.

Serve with fresh whipped topping and sprinkle with fermented raw cacao nips, freshly ground as a garnish.

And there you have it a simple easy way to make a whipped topping or whipped cream whatever you would like to call it and some chocolate desserts to go with them.

Be sure to check out all the blogs and videos in this series.

#1: DIY Heavy-duty canning and cooling rack

#2: Homemade raw butter

#3: Buttermilk DIY

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