Hmm. That’s a pretty lengthy title. Unfortunately, I couldn’t really figure out how to shorten it. I could have just left it at “Dark Chocolate Mousse Cups” but my favorite part about this decadent dessert is the pecan crust, so I couldn’t leave that out!
Yes, I know this looks like a Valentines Day dessert and theoretically should have been posted before today. But tomorrow is Husband’s and my six month anniversary (gasp!) and so this is sort of a two-for-one dessert. Plus, Kevin had to work on Valentines Day, so I made these while he was at work to surprise him when he got home, so the recipe wasn’t exactly ready for Valentine’s Day. Work with me, here.
So I have a confession to make. I’m not a huge sweets and dessert person. It’s true – I’d much rather dig into a plate of french fries or some cheese and crackers or some other salty snack than dive face first into a bowl of chocolate mousse. It doesn’t really help that I’ve recently figured out if I eat too much sugar too late at night (read: after 1900, which hardly qualifies as late for most people) I won’t sleep, so I’ve been avoiding sugar for the most part. But I am married to a man who could probably live off of steak and chocolate, so I decided I’d whip up a special something for him to celebrate our anniversary.
These babies are incredibly easy to make, which is a bonus in my house! The hardest part is waiting for the chocolate to firm up in the refrigerator, but it’s so worth the wait. You could easily make these without the honey and pecan crust at the bottom of the and just go with chocolate mousse, but I needed something to go with the chocolate, and what better than blended honey and pecans? Total win.
I used a mix of 86% intense dark chocolate and a little bit of semi-sweet baking chocolate to sweeten it up a bit. I prefer my chocolate darker and more intense, so feel free to use whatever percentage you’d like! You could probably experiment with flavors as well…and now that I’m thinking about it I bet using a spicy maya chuao chocolate bar for this would be insanely good. The sky’s the limit with this!
Paleo Dark Chocolate Mousse Cups with a Honey Pecan Crust
active time: 10 minutes
inactive time: 2-3 hours
2 cups pecans
4 tbsp coconut oil, melted
1/2 tsp cinnamon
1 tbsp honey
1 can full fat coconut milk, refrigerated overnight (or coconut cream)
8 oz dark chocolate, broken into pieces
Make the crust: Add the pecans to a blender and grind until coarsely chopped. Add cinnamon, coconut oil and honey and continue blending until crust forms a thick paste. Divide the crust evenly between eight serving cups and press down. Refrigerate while you make the mousse.
Make the mousse: In a small saucepan on low heat, combine the coconut milk and chocolate. Important note: your coconut milk must be solid in order for this to work. Refrigerating a can of full fat coconut milk overnight should solidify it but it doesn’t always work (I have no idea why), so if you’re worried, you can just use a can of coconut cream instead. Stir the coconut milk and chocolate mixture over low heat until a gorgeous dark chocolate sauce forms. Pour chocolate evenly between all eight cups and refrigerate for another 2-3 hours or until set. Garnish with unsweetened coconut flakes (or a strawberry, or a mint leaf, or any number of pretty garnishes) and dig in!
Happy Belated Valentines Day!