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CHOCOLATE CHIA MOUSSE WITH EDIBLE FLOWERS FROM THE KALE + CARAMEL COOKBOOK

I have been bowled over by one of those once-in-a-decade viruses that just completely obliterates normal life. I am slowly recovering, and the one thing that delights is the fragile hyper-sensitivity of my senses, which feel superbly alive right now. I can finally go on a walk again, and the explosion of PNW late spring greens in every shade is hitting me like an electric surge.

This is one of the few good things about getting sick: it is a powerful reminder of how amazing our bodies are when we are healthy. We experience the world through our senses, and yet it is so easy to take for granted the things that are no longer novel. Getting sick, in its forced shut-down from everyday life, brokers a new deal with novelty. #silverlining

Lily Diamond’s delightful new cookbook, Kale & Caramel, is very much a celebration of the senses. It’s different than other cookbooks, in a great way: organizing around herbs and flowers affords an opportunity to focus not just on food, but on the many properties carried by the herbs and flowers, which inevitably engages more of our senses.

I love the calming effect of powerfully fragrant herbs and flowers; this book delights in that. It is indeed a book about delighting in things, which makes it a rather perfect guide at the beginning of the summer, to revel in the smells, colors, properties, and tastes of the many herbs and flowers celebrated in its pages.

CHOCOLATE CHIA MOUSSE WITH EDIBLE FLOWERS

adapted from Kale + Caramel, by Lily Diamond
serves 4

Some notes: I halved the recipe, and used small 4-ounce jam and Weck jars. I liked having a small serving of this, because I often find chocolate desserts a little intense in larger quantities, and this was just right. That said, this is lighter than your average chocolate dessert, and between being chilled, and being served with that delectable coconut whip and fresh flowers, it’s really perfect for a summer get together. Because I used delicate fresh flowers, I decided to omit the orange zest and cardamom. However, if sticking to Lily’s original recipe and using dried rose petals and cacao nibs, I think those flavors are heavenly together. 

For the Mousse:
6 Tablespoons chia seeds
3 Tablespoons cocoa powder
Generous pinch of salt
1 cup + 2 tablespoons almond milk or similar
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
3/4 cup chopped dark chocolate

For the Coco Whip:1 can full-fat coconut milk, refrigerated upside down (or coconut cream, if you can find it)
1 tablespoon powdered or confectioners’ sugar

For serving:
Fresh flowers, such as violets, borage, pea flowers, berry or fruit flowers
or
Dried Rose Petals and Cacao Nibs

Make-ahead: At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl and stir. Add the almond milk, maple syrup, and vanilla, and whisk until the cocoa powder is dissolved. Cover and set aside for an hour.

Transfer the chia mix to a blender and blend on high until creamy and smooth. Warm a small saucepan with water and bring to a low boil. Add the chocolate to a glass mixing bowl, and place over the saucepan. Stir constantly while it melts, and mix until smooth.

Add the melted chocolate to the blended chia pudding and blend until incorporated. Transfer into the dishes you will serve them in, and chill for a couple more hours. (Note: I used small 4-ounce jam jars and weck jars, which are perfect for this!)

To make the coco whip, open the bottom of the can of chilled coconut milk, and scoop out the thick coconut cream. Reserve and chill or freeze the rest of the liquid for other uses. (Smoothie?) In a medium mixing bowl, combine the coconut cream and the sugar. Whip with an electric mixer on high until light and fluffy and whipped.

To serve, top the mousse with a generous dollop of the Coco Whip and the fresh flowers.

 

  • Claudia | The Brick Kitchen - Glad you are feeling better! And these little chocolate pots look so decadent, it’s hard to believe they have so many healthy ingredients going on – will def save to give them a try when I’m feeling more virtuous than usual haha! <3ReplyCancel

  • Haley | Brewing Happiness - Isn’t this chocolate chia mousse the best little dessert??? I fell in love with it too! (And your addition of edible flowers is genius.)xoReplyCancel

  • Natalie - Ok. This is almost too pretty to eat!! Almost….yum!ReplyCancel

  • Lily | Kale & Caramel - Oh, Kimberley, I’m so sorry you were so entirely wiped out by that bug—and yes, what a powerful reminder of the body’s ability to regenerate and renew. And I LOVE LOVE LOVE that the fresh aromatics of spring (and the book) were a part of that reawakening. I love all the gorgeous flowers you paired with the mousse! Just stunning. It would be incredible to taste the flavor pairings of chocolate and sweet pea, violet, and I bet borage is INCREDIBLE! Thank you for taking the time in your healing to share from the book. Sending strength and appreciation!!ReplyCancel

  • Christiann Koepke - Girl! So sorry you’ve not been well, I’m glad you’re feeling better, nothing like the GORGEOUS season we’re in to help revive. This recipe looks so good!! I’ll have to try it soon :) – CKReplyCancel

  • BrowniferBites - Beautiful!!!ReplyCancel

  • Abby @ Heart of a Baker - Isn’t Lily’s book just the most gorgeous thing?! I’ve marked this one on my to make list, it just seems so perfect for a summertime dinner party on the porch :)ReplyCancel

  • Jodi - Love everything about this gorgeous dessert. You photos are so beautiful. Lily’s book is so inspiring! xReplyCancel

  • Jessi - It looks so beautiful in those pictures!!! Very very nice presentation. Perfect for any summer party:)ReplyCancel

  • Deliverr - It looks perfect and easy, Thanks for sharingReplyCancel

  • Julie - Yeeaaahhhh…..

    Yummy, delicious, tremendously awesome, delightful and now i’m out of words!!! :)ReplyCancel

  • Mafalda - People who recipe wonderful and different and simply fantastic presentation a true work of artReplyCancel

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