Even as a child, my favourite dessert was always something with chocolate. Of course, the best chocolate mousse is made by my mom 🙂 However, since I started living a plant-based and mostly sugar-free lifestyle, trying to recreate the traditional mousse has been difficult. I have been constantly searching for an easy recipe and have found several by now. However, this one is by far the quickest and simplest recipe of all, and therefore my absolute favourite.
5 reasons why you should pick dark chocolate
- Less sugar: Dark chocolate with 70% cocoa or higher contains less sugar than milk chocolate. Increased consumption of sugar can lead to obesity and diabetes. A chocolate with a high percentage of cocoa contains less sugar, which can help reduce the risk of health problems.
- Rich in flavonoids: Dark chocolate with 70% cocoa or higher is rich in flavonoids, which are antioxidant compounds that can reduce inflammation in the body. These compounds can help reduce the risk of heart disease and stroke and keep blood vessels healthy.
- Increased happiness hormone: Another benefit of dark chocolate with 70% cocoa or higher is that it increases the happiness hormone serotonin in the body. The intake of serotonin can improve moods and promote stress relief.
- Potential to prevent cancer: Studies have shown that regular consumption of dark chocolate with 70% cocoa or higher can reduce the risk of cancer. Flavonoids in chocolate can help inhibit the growth of cancer cells.
- Lowers blood pressure: Research has also shown that the consumption of dark chocolate with 70% cocoa or higher can help lower blood pressure. Lowering blood pressure can reduce the risk of heart disease and stroke.
2 Ingredient Chocolate Cream
Servings: 3 -4 | Preparation: 5 minutes | Cooking: 10 minutes
Ingredients
150 Dark Chocolate (70% and higher)
1 Can of Coconut Milk (ca. 400g)
How To
- Grind the dark chocolate in a food processor.
- Allow it to melt for about 4 minutes at approximately 50°C .
- Add the coconut milk and mix it with the melted chocolate.
- Pour the chocolate cream into small molds and refrigerate for at least 4 hours to cool and set.
Notes
You can also use milk chocolate, but this will make the chocolate cream sweeter.
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