Nothing says Valentine’s Day like chocolate! Especially when you’re a single gal and Galentine’s is more your pace. I heart this holiday or commercial holiday or whatever the trendy thing is but nonetheless I love the pinks, reds, chocolates, cakes, cookies but most importantly I heart the love! It’s a day well a couple weeks in the blogging world worth of love and pink! I have some amazing people in my life and I LOVE YOU!
Dark Chocolate Mousse Hearts
*Makes 2 servings, either one for you and a loved one or just two for you 😉
Ingredients:
1 bag (11.5 oz.) Guittard Extra Dark Chocolate Chips
1 can coconut cream/milk, full fat, refrigerated overnight
2 tablespoons unsweetened cocoa powder
2 tablespoons pure maple syrup (or raw honey)
1 teaspoon vanilla
pinch of salt
white chocolate or raw cacao butter shavings for garnish (see recipe below)
Directions:
1. Place a can of coconut cream or milk in the refrigerator overnight. Very important step.
2. Line a baking sheet with parchment paper and set aside.
3. Melt the bag of chocolate chips using the double boiler method by placing a large metal bowl over a simmering pot of water and stirring intermittently until melted. Once melted, place a silicone heart shaped egg ring, pancake ring, or heart shaped cookie cutter on top of the parchment paper. Pour in the chocolate a little less than halfway up. Place in the refrigerator or freezer for at least 10 minutes to completely harden. Then carefully pop the chocolate out of the mold and repeat the process as needed until you have 4 chocolate hearts. You may need to keep the finished hearts in the refrigerator of freezer, while working, to keep them from melting if you are in a warm or humid environment. Also to keep them away from wandering digits trying to steal your goodies.
4. Next, open the can of coconut cream/milk and poke a hole in the top of the hardened cream and then drain the remaining coconut liquid out if needed. Use a spoon to transfer the cream into a separate bowl. Add the remaining ingredients, cocoa powder, maple syrup, vanilla, and salt. Use a hand mixer, immersion blender or whisk to mix the ingredients together until combined.
5. Then take one of the chocolate hearts and use a spoon to spread the chocolate mouse across according to desired amount. Use another chocolate heart to sandwich everything together. Use remaining chocolate to drizzle for decoration on top. Garnish with white chocolate/raw cacao butter shavings if desired. Serve immediately.
White Chocolate
Ingredients:
1″ x 2″ square raw cacao butter, food grade (about 3 oz.)
2 tablespoons maple sugar (honey or maple syrup)
3 teaspoons powdered goat milk, powdered milk, or powdered coconut milk
1 vanilla bean, scraped
1 teaspoon coconut oil
Directions:
1. Melt cacao butter using the double boiler method or microwave. Let’s be honest I’m the microwave type of girl. Once melted add the rest of the ingredients and stir together until completely mixed. Transfer into silicon cupcake liners or candy trays and refrigerate or freeze until hardened. Remove and use a zester to create shavings for the garnish.
Notes:
To make white chocolate creamy you really need the addition of some sort of powdered milk. Liquid milk will not work. Whole Foods carries both the powdered goat milk and organic powdered milk. I haven’t seen powdered coconut milk in any stores so that you may have to buy online. You could also try mixing in a little macadamia nut butter or cashew butter for creaminess instead of a milk powder if you’d like. If you don’t want to make your own white chocolate, the best store bought brands that I have found are Green & Black’s White Chocolate, which you can find at Whole Foods and Ghiradelli, which is available in any grocery store. Both contain soy lecithin, which is why I’ve included a recipe to make your own. The rest of the ingredients aren’t too awful so if you can tolerate soy and you prefer convenience, I say go for it. I tend to take the easy route!
Taken from Eating Clean With a Dirty Mind, who is my favorite paleo blogger! A blogger where you shouldn’t just skip the words for the pretty pictures. She’s a zesty writer that makes me smile every time she posts.