{recipe} Hot Choccado Mousse

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in Raw Food Recipe

This recipe (which is really two recipes in one!) comes to us from Marie-Claire Hermans and is visually such a stunner but also so very refreshing and succulent at the same time. Brilliant!

Hot Choccado Mousse

This chocolate mousse is light but will put your love on fire with its aphrodisiac power and tempting hot red glow…


  • A blender
  • A sharp knife
  • A small strainer
  • A spatula
  • A bowl


  • 2 avocados
  • 1 TBS maca powder
  • 2 tsp. vanilla extract
  • Dash of sea salt
  • 6 TBS cacao powder
  • 2 tsp coconut oil (you don’t need to melt it)
  • Dash of cayenne
  • 1/2 C agave nectar


  • Blend the choccado ingredients shortly until smooth except for the cacao powder
  • Now add the cacao powder and blend on low speed while using the tamper
  • Taste… done!


  • A pack of fresh raspberries (if you use frozen, first de-freeze)
  • 1 TBS agave nectar


  • Place your berries into the blender but leave a handful out to decorate with
  • Add 1 TBS of agave
  • Add a little bit of water if necessary to get it running
  • Blend until smooth
  • Poor it into the strainer above a bowl and push it through with the spatula


  • Take 2 small glasses
  • Place a layer of raspberries on the bottom
  • Flatter your hot choccado mousse on top
  • Poor your smooth red coulis over the choccado mousse
  • Place one raspberry on top


PLEASE TAKE NOTE! We were psyched when Marie-Claire Hermans agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Marie-Claire’s oh-so-detailed articles and want to keep a good relationship with her. Out of respect for how awesome sauce Marie-Claire and her research is, PLEASE do not repost her article without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the article. Thank you!


ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the mousse in some way! :)

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