One for the ladies

Raw Chocolate Mousse

Raw Chocolate Mousse

Hands up if you crave chocolate at a certain time of the month?  I have all my hands and feet up right now, I wish you could picture me.   It could be that you are craving magnesium, and not just because you are addicted to chocolate.  Chocolate contains magnesium!  Magnesium is unfortunately less prevalent in our food sources these days – potentially due to our soils being magnesium deficient and the rise of a processed food culture.  Magnesium is an essential micronutrient which works as a muscle relaxer, amongst other essential processes in the body.  I love to have a foot bath with Epsom salts to relax – these are full of magnesium too.

Magnesium is found in abundance in leafy green vegetables and sea vegetables which should make up the bulk of your magnesium sources.  However, it can’t hurt to include a bit of good quality chocolate in your diet, when needs must.  With one caveat – only the good stuff.

When choosing your chocolate, 70% + is best, and when choosing cocoa powder always go for un-sweetened or raw.  Raw vs roasted is entirely up to you in terms of budget and taste.  Raw cacao does have marginally higher quantities of magnesium and flavanoids, but I’m not convinced there have been enough studies to prove this.   Just don’t get dutch-processed, since many of the nutrients are removed during the processing.

This is a twist on the standard avocado, banana, chocolate (ABC) mousse, but with added spices and flavour.  Ginger is a great anti-inflammatory spice, orange makes this taste like a chocolate orange, and well cardamom is just there to prove I know that it is a trendy spice to go with chocolate (actually because they both have citrus notes).

Recipe adapted from The Rawtarian

Magnesium Rich Chocolate, Orange & Ginger Mousse
Prep time
Total time
This raw chocolate mousse, with added ginger and orange takes minutes to prepare, and is a healthful way to enjoy chocolate.
Recipe type: Dessert
Cuisine: Raw
Serves: 4
  • 2 ripe large avocado
  • 2 medium banana
  • 6 Tbs melted coconut oil
  • Zest and juice of 1 orange
  • Ginger juice (from 1 Tbs fresh grated ginger)
  • 1 tsp orange extract
  • ½ cup raw cacao powder (or unsweetened cocoa)
  • ½ tsp ground cardamom
  • Pinch salt
  • [Optional 2 Tbs maple syrup, or more to taste]
  1. Place the avocado & banana flesh, coconut oil, orange juice (reserve zest till later) and ginger juice in the high-speed blender, and blend until a smooth mousse-like texture forms, and all the green of the avocado is dispersed. You may need to scrape down the sides with a spatula.
  2. Add in the cacao, cardamom and salt and blend again until fully incorporated. Add maple syrup to taste and transfer to individual serving glasses.
  3. Chill in the fridge for at least 30 minutes until the coconut oil firms up the mousse. The texture should be like a decadent French pot au chocolat.
  4. Decorate with the orange zest and serve.
To get your ginger juice, grate a Tbs of ginger, place the gratings in some cheesecloth (or between your fingers) and squeeze out the juice. This is a great way of getting fresh ginger juice for your tea too.

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