Vegan Chocolate Mousse With Cardamom Rose Whip

From Pascha's Kitchen

We are sharing this delicious recipe from The Chalkboard. A perfect treat for a special day!

Ingredients:

Mousse

3/4 c Chia Seeds
1/3 c + 1 tbsp Pascha Organic Cocoa Powder
2 pinches Sea Salt
2 1/4 c (Nut) Milk of Choice
1/4 c + 1 1/2 tbsp Pure Maple Syrup
1/2 tsp Pure Vanilla Extract
1/2 tsp Pure Vanila Extract
1 1/2 c Pascha Dark Chocolate Chips (We used our 100% Cacao, Single Ingredient, Dark Chocolate Chips)
1 tsp Orange Zest
1/8 tsp Ground Cardamom

Coco Whip

Topping

Directions:

At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine.
Add your milk of choice, maple syrup and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken.
Cover with plastic wrap and place in the fridge for at least 1 hour, or as long as overnight.
Transfer the thickened chocolate chia pudding to a blender and blend on high until very creamy and smooth.
In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth.
Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like.
Scoop the mousse out of the blender and into a bowl. Refrigerate for 2 to 3 hours, to set.
Open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and discard the rest of the liquid.
In a large bowl, mix the coconut cream with the sugar, rose water and cardamom. Whip with an electric mixer on high until the mixture becomes smooth, light and whippy.
Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals. Enjoy!