Energy Butter Mousse

 
 
 

Care to prepare this super easy, no bake, 3 ingredient dessert?

CORDYCEPS. STRENGTH. ASHWAGANDHA. VITALITY. ATHLETIC PERFORMANCE. CORTISOL BALANCING. STRESS REGULATOR*

Feeds 4
You’ll need:

  • 1 jar (8.5 oz/240g) melted
    Choc.Apothecary’s Functional Mushroom Energy Butter
    (or any of Choc.Apothecary’s Functional Mushroom Butters, you choose)

  • 4 tablespoons melted
    Choc.Apothecary’s 80% dark chocolate

  • 95g
    Cocojune Pure Coconut Yogurt (Sprouts, Vons, Pavillions, Alberstons)

  • 150g or ml (0.63 cups or 5.2oz)
    Purified Water

  • Himalayan Salt

Prep time, 1 hour:

  1. Take Energy Butter and 80% dark chocolate out of refrigerator, best overnight. Let jars warm up to room temp for 1 hour, or until no longer chilled.

  2. Next, heat tap water in a pot with 1.5-2 inches of water.

  3. Place Energy Butter and 80% dark chocolate into hot water until melted. Oven is off. Place lid on pot to keep heat in. (Jars must be room-temp to avoid bursting! Avoid temperature shocking your jars. I recommend avoiding using a microwave.)

  4. Prepare four jars or bowls (jars with lids are better for storing or freezing.)

Make it, 10 minutes. Allow 1-2 hours to set:

  1. Mousse: Pour melted Energy Butter into a mixing bowl.

  2. Add warm purified water.

  3. Add Cocojune.

  4. Whisk until smooth.

  5. Fill your mousse into four jars, and refrigerate for 1-2 hours.

  6. Chocolate Shell: Grab jars from fridge and top with one tablespoon of melted 80% dark chocolate, move jar around in a circle so chocolate can distribute evenly over the mousse. Create a thin as possible layer.

  7. Sprinkle with Himalayan Salt.

  8. Refrigerate for 20 minutes.

  9. Eat: gently smash chocolate shell with a spoon, stir, enjoy!

Shelf-life:

5 days in refrigerator. 2 month in freezer.

 
Andrea HopfComment