Have you ever cooked with chia seeds?
I often add chia seeds to my smoothies. They contain healthy omega-3 fatty acids, protein, and a lot of other good stuff.
I’ve seen a lot of recipes for chia pudding, which sounds delicious. Why haven’t I tried that before? I decided to make some the other day. When I took the first bite I quickly remembered that I did try it before and I didn’t like it. It turns out that I still don’t like it. It was boring and the seeds turn into a weird texture, almost slimy, when they sit overnight in liquid. So yeah, that was a fail.
I found this chocolate mousse recipe online and I already had part of the recipe done (by soaking the chia seeds overnight). So I decided to take my chia pudding fail and turn it into this chocolate chia mousse. I added some cocoa and maple syrup for a bit of flavor and sweetness. Plus, you blend all the ingredients together so you end up with a lovely airy texture, similar to a mousse. Chocolate really does make everything better. 😉
The original recipe is actually a vegan recipe. That’s very cool if you’re looking for vegan options. I opted to use good old fashioned cow milk instead of almond or soy milk because that’s what I had in the house.
I added raspberries and a sprinkling of miniature chocolate chips on top of my chocolate chia pudding. You could also add another fruit that you like, whipped cream, or something crunchy like granola.
Fair warning, this does not taste like “real” chocolate mousse and it’s not supposed to. This is a great alternative if you’re looking for a healthy dessert. This would be a lovely Valentine dessert for your honey. (My husband just piped up and said “no it wouldn’t.”)
Chocolate Chia Mousse Recipe
(Makes about 6 servings)
- 3/4 cup chia seeds
- 2 and 1/4 cups milk (or any non-dairy substitute)
- 1/2 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- In a bowl, add the chia seeds, milk, unsweetened cocoa powder, maple syrup, vanilla extract, and salt. Mix everything together and chill it in the refrigerator overnight.
- Pour the “pudding” into a blender and blend until it’s smooth. This really helps to smooth out the seedy texture.
- Portion out the pudding into your containers and then put it back in the refrigerator for at least 2 hours to chill again. (I don’t think that this step is strictly necessary, but it does make the mousse more firm which I think is better.)
Slightly adapted from: Half Baked Harvest