Recipes // Desserts // Spiced Chocolate Mousse

Spiced Chocolate Mousse

Olive oil and sea salt have become an immensely popular pairing with chocolate desserts. Add cayenne and cinnamon to the mix to wake up chocolate's spicy notes, top it with nutty pepitas, and you have a mousse that is rich and flavorful, surprisingly low in fat, and a cinch to make.
  • 2 tablespoons semisweet chocolate chips
  • 1 cup Cool Whip Lite
  • 1 tablespoon plus 1 teaspoon good-quality unsweetened
    cocoa powder, natural or Dutch-processed
  • teaspoon ground cinnamon
  • teaspoon cayenne pepper
  • 2 teaspoons pepitas (toasted hulled pumpkin seeds)
  • teaspoon extra virgin olive oil
  • Pinch of coarse sea salt, such as fleur de se

1) Combine the chocolate chips and 2 teaspoons water in a double boiler, or in a bowl in a microwave oven, and heat until you can stir the mixture smooth.

2) Put the whipped topping into a medium bowl and whisk in the melted chocolate until the mixture is smooth. Whisk in the cocoa, cinnamon, and cayenne until they are well combined.

3) To serve, Divide the mousse between two serving glasses and top with the pepitas. Drizzle the olive oil over the tops, and sprinkle with a small pinch of sea salt.


The mousse can be made up to 2 days in advance and refrigerated, tightly covered; add the toppings just before serving.

Serves: 2 | 170 Calories | 10 grams of fat

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