This chia chocolate mousse is a simple and delicious treat made with nutritious ingredients. Chia seeds and melted dark chocolate work together to give this mousse its rich, creamy texture. Give this recipe a try if you’re looking for nutrient-dense homemade desserts, like these flourless chocolate chia seed cookies, which are another good option.
Ingredients and Substitutions
You can use either black or white chia seeds in this mousse. I went with black this time.
I like to use dark chocolate with around 70-85% cacao solids when making this recipe. That range provides the perfect level of sweetness.
Vanilla extract enhances the other flavors in this mousse. I recommend using pure vanilla extract as opposed to artificial flavoring if possible.
A small amount of sea salt balances the sweetness of this mousse. You can omit it if you prefer.
How to Make Chia Chocolate Mousse
Melt the chocolate using your preferred method:
Stovetop: Add the chopped dark chocolate to a pan over low heat. Stir constantly until just melted, then remove from the heat. Microwave: Heat in 20-second bursts, stirring between each, until melted.
Transfer the melted chocolate to the blender. Add the unsweetened milk of choice, chia seeds, optional maple syrup, vanilla extract, and sea salt to the blender. Blend for approximately 1 minute.
Transfer to a container and chill for 1 hour before serving. Store in the fridge for up to three days, but note that the texture becomes firmer (similar to mousse cake) the longer it’s chilled.
Chia Chocolate Mousse Recipe
Equipment
- Blender
Ingredients
- 1 cup chopped dark chocolate (approximately 6 oz)
- 1 1/3 cups unsweetened milk of choice
- 1/4 cup chia seeds (either black or white)
- 1 tablespoon pure maple syrup (optional for added sweetness)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Melt 1 cup chopped dark chocolate using your preferred method:Stovetop: Add the chopped dark chocolate to a pan over low heat. Stir constantly until just melted, then remove from the heat. Microwave: Heat in 20-second bursts, stirring between each, until melted.
- Transfer the melted chocolate to the blender.
- Add 1 1/3 cups unsweetened milk of choice, 1/4 cup chia seeds, optional 1 tablespoon pure maple syrup, 1 teaspoon pure vanilla extract, and 1/4 teaspoon sea salt to the blender.
- Blend for approximately 1 minute.
- Transfer to a container and chill for 1 hour before serving. Store in the fridge for up to three days, but note that the texture becomes firmer (similar to mousse cake) the longer it’s chilled.
Notes
-
Freeze for up to three months. Thaw in the fridge before serving.
