This spooky chocolate mousse is the perfect dessert for chocolate lovers, and the best part is that the mousse is made with only two ingredients!
Our organic dark chocolate wafers and water are whipped up to make a mousse that is silky smooth, glossy, and perfectly sweet; no cream or extra sugar needed.
The tombstone cookies are gluten free and packed with fiber from our organic psyllium husk - whole flakes as well as our organic raw almonds. They add a nice chewy texture to the mousse and they help balance the richness of the chocolate.
The roasted nuts, cacao nibs and the chocolate drizzle are the perfect toppers for this mousse. The nuts and cacao nibs add a nice texture while adding to the muddy effect of the “mousse graveyard” and the drizzle provides a great orange flavor which pairs well with the chocolate.
For tombstone cookie:
- 1 cup ground organic raw almonds
- ½ tsp organic psyllium husk - whole flakes
- 4 tsp coconut oil
- 4 tsp pure premium backyard honey - raw
- 2 tsp vanilla extract
For chocolate mousse:
- 3¼ cup organic dark chocolate wafers
- 2 cup water
- ½ cup mixed nuts: organic raw almonds, organic raw walnuts, organic raw mammoth pecans, organic raw pumpkin seeds kernels
- Himalayan salt - extra fine to taste
- Cinnamon powder (cassia) - organic to taste
- 1 tbsp organic freeze dried red raspberry powder (or any other freeze dried fruit powder you have)
- Organic cacao nibs
For chocolate drizzle:
- 2 tbsp cacao powder
- 2 tbsp pure premium backyard honey - raw
- 1 tbsp coconut oil (melted)
- 1 tsp orange extract
- Preheat oven to 350 F and line a baking tray with parchment paper.
- In one bowl mix almond flour, psyllium husk, coconut oil, honey and vanilla extract. Combine these ingredients until a dough forms.
- Roll out the dough until it is about ¼ inch thick, then use a sharp knife to cut out a tombstone shape.
- Transfer the cookies to the baking sheet and bake them for 5 to 8 minutes or until golden brown around the edges. Cool the cookies before piping the chocolate drizzle.
- Add water to a small saucepan and bring to a boil. Meanwhile, fill a bowl that is large enough to hold the saucepan halfway with ice.
- When the water is boiling, turn the heat off and add the chocolate, whisk until the chocolate is completely melted, then place the saucepan on top of the ice in the bowl.
- Using an electric whisk, whisk the melted chocolate on low speed.
- Within 5 minutes the chocolate mix will get thick and fluffy, forming a delicious mousse. Make sure not to over whip the mousse, it should look glossy and smooth.
- Roast the almonds, walnuts, pecans, and pumpkin seeds with a little bit of salt and cinnamon.
- After the nuts are roasted and cooled, give them a rough chop.
- To a bowl, add cacao powder, honey, melted coconut oil and orange extract. Stir until everything is well incorporated. If the mixture is too thick, add some honey or water as desired.
- Transfer the chocolate to a small icing bag or ziploc bag, cut an opening in the bag making sure that it is small enough to be suitable for writing. If the drizzle is too runny, place it in the fridge until it is firm enough.
- Pipe the letters R-I-P on the top of the tombstone cookies and let them set in the fridge for at least 10 minutes.
- To a small glass add the mousse until the glass is ¼ to ⅓ full.
- Next, add a thin even layer of the chocolate drizzle and then sprinkle some freeze dried raspberry powder on top.
- Add another 2-3 tablespoons of mousse over the chocolate drizzle and freeze dried raspberry powder.
- Then, add an even layer of roasted nuts on top of the mousse, cover with the chocolate drizzle to give the dessert a muddy effect.
- Top with cacao nibs to add a nice crunchy texture.
- Insert the tombstone cookie and serve.