Chocolate mousse

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CRISTINA FERRARE'S chocolate mousse


Servings (10 to 12) 3-ounce servings

  • 1-1/2 cups of Toasted Coconut Milk, (My preference) Almond coconut milk, or Almond milk
  • 4- oz. (1/4 cup) of organic Cacao Wafers
  • 2- 1-1/2 pound sweet potatoes peeled and cut into 1-1/2” rounds.
  • ½ cup organic cocoa powder
  • 1-teaspoon kosher salt
  • 3 tablespoons Pure Maple Syrup
  • 1/3 cup Blue Agave Syrup
  • 1 tablespoon vanilla extract
  • 3-tablespoon coconut oil melted
  • ¼ cup almond butter
  • 1 ounce shot espresso coffee
  • 2 -9 ounce containers of SO DELICIOUS (dairy free) Coco Whip, coconut whipped topping.



  • Fresh mint chopped coarsely
  • ¼ cup roasted pistachio nuts


  1. Heat the Coconut milk and Cacao wafers on medium heat to melt the chocolate. Use a wooden spoon and mix together until the chocolate is incorporated into the milk and you have chocolate milk Set aside.
  2. Steam the sweet potatoes in a steamer for 30 minutes or until soft. Use a paring knife to check for doneness. If knife slides in and out easily they are ready.
  3. Place the hot potatoes in a blender add cocoa powder, salt, and chocolate coconut milk. Cover and blend for 1 full minute. If it is too thick just add a bit more coconut milk to make in smooth and creamy, use a spatula to smooth down the sides of blender if needed.
  4. While blender is on add the Maple syrup, Agave, vanilla extract, coconut oil, almond butter, espresso coffee and process for 2 full minutes until creamy smooth.
  5. Pour into a bowl and cover with wrap and place in the refrigerator for an hour to chill.


  1. Remove the mousse from the refrigerator and add the 9-ounce container of coconut whipped topping and FOLD it into the mousse using a wooden spoon until it is incorporated and is fluffy.

chocolate mousse