Chocolate Almond Mousse Recipe For Candida
- 1/2 cup natural almonds, (80 g) raw
- water, to cover
- 2 Tbsp vegetable glycerin or agave nectar, (use glycerin for ACD Stage 1)
- pinch of sea salt
- 1 ounce good quality unsweetened chocolate, chopped
- 1/2 – 1 cup vanilla or unsweetened almond milk
- 10-2- drops plain or vanilla stevia liquid, to taste
- A day before you plan to serve the mousse, soak the almonds in enough room temperature water to cover for at least 6 hours, and up to 12 hours. For a smoother texture, you can squeeze off the almond skins after the nuts are soaked. (I left them on, but would remove them next time, especially if I were to serve this to guests).
- Place the almonds in a high-powered blender with the glycerin and sea salt. Set aside.
- Place the chocolate in a medium sized heatproof bowl. Heat the almond milk just until the boiling point, then pour over the chocolate in the bowl. Allow to sit for 30 seconds, then stir until all the chocolate has melted.
- Pour the milk-chocolate mixture into the blender with the almond mixture and blend on high until perfectly smooth, scraping down the sides as necessary to achieve a creamy, silky texture. Add the stevia, blend again and taste; add move stevia as necessary. (I prefer the mousse to be bittersweet rather than too sweet). Pour into a bowl or serving dishes and refrigerate until firm, at least 4 hours. The mixture may be piped or scooped as desired; use as a mousse topped with chopped chocolate or cacao nibs, as a topping for other desserts, or as a frosting or spread. Will keep, covered, in the refrigerator up to 4 days. Makes 4 servings.