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Laurel Anderson's Layered Dark Chocolate Mousse & Amaretto Cream with Pistachio Dust

Layered Dark Chocolate Mousse & Amaretto Cream with Pistachio Dust

Author Laurel Anderson

Ingredients

Dark chocolate mousse

  • 1 ½ cups young coconut meat
  • 3/4 cup young coconut water
  • 3/4 cup raw cacao powder
  • 1/3 cup extra virgin coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup raw light agave nectar
  • 1 tablespoon vanilla extract
  • 1 vanilla bean, scraped, seeds only
  • 1/4 teaspoon sea salt

Amaretto cream

  • 1 ½ cups young coconut meat
  • 1/2 cup young coconut water
  • 1/3 cup extra virgin coconut oil
  • 1/4 cup raw light agave nectar
  • 2 ½ teaspoons almond extract
  • 1/8 teaspoon sea salt

Garnish

  • 2 tablespoons pistachios, finely chopped
  • Fresh raspberry seeds for added color, optional

Instructions

Make dark chocolate pudding

  1. In high-speed blender add coconut meat, coconut water, cacao powder, maple syrup, agave nectar, vanilla, vanilla beans, and salt. Blend on high for about 2 minutes until coconut meat is broken down.
  2. Add coconut oil and blend on high about 1 minute until pudding is smooth and creamy.

Make amaretto cream

  1. In high-speed blender add coconut meat, coconut water, agave nectar, almond extract, and salt. Blend on high for about 2 minutes until coconut meat is broken down.
  2. Add coconut oil and blend on high for about 1 minute until cream is totally smooth.

Assemble

  1. Layer each 2.5-ounce shot glass with 1 tablespoon chocolate pudding followed by 1 tablespoon amaretto cream, repeat until you have 6 layers.
  2. Sprinkle with a pinch of pistachio dust and a few slivered almonds. Add a few raspberry seeds for an extra pop of color.
  3. Chill in refrigerator 4 hours or until set and slightly firm. These are great made the night before.

Recipe Notes

You can give your arms a workout by cracking your own young coconuts and scraping out the meat, or you can buy frozen organic young coconut meat and water. This will cut your prep time in half!