This recipe is just the mousse from the Bitter Goodness Cocoa Tart. Individual cocoa mousse desserts are a great option for guests and can dressed up with a bit of shredded coconut and berries. Bonus – without the almond flour base, this is even lower in carbs!

Ingredients:  

• 400 ml coconut cream (1 tin)  

• ¼ cup raw cocoa powder - if you want a richer cocoa flavor use ⅓ cup 

• ¼ cup chia seeds 

• 2 tbsp maple syrup - optional  Fresh or frozen berries for serving

Preparation: 

1. In a large bowl (or mixer bowl) add the coconut cream, chia seeds and cocoa powder, whisk well until combined. 

2. Transfer the mousse to individual small espresso cups or small bowls - ¾ full - leave some room to serve with berries. 

3. Place in the fridge for one hour before serving or until mousse is set.

Tip: If you are in the process of quitting sugar you might add the 2 tablespoons of maple syrup to the recipe, but if you already removed sugar from your diet, you won’t need it. This tart is naturally rich in flavour from the cocoa powder.