Yet another chocolate squash mousse. I like to try different recipes, and this one, half baked, has a next level flavour and texture. Roasting and mashing squash in 1-2 C portions ahead of time makes for a sweet treat at a moment's notice. Try this baked, half-baked, fondue style, spread on toast, poured into a pie crust, or simply refrigerated!
Squash Chocolate Mousse
2 acorn squash, baked (1 x 1.5# squash is about 1 C mashed or 2 C cooked squash chunks, roast a few and freeze them!)
1 can of coconut milk
1/2 C maple syrup (or less! It is really sweet)
1/3 C coconut sugar
1/2 C cacao powder
1 T vanilla extract
3 tsp. cinnamon
3 tbsp. coconut oil
Roast your squash at 350 for 45 minutes, sliced in half, seeds scooped, and laying facedown on a baking tray.
Scoop out squash and add all the ingredients to a blender, blend until smooth and creamy!
Chill in jars or containers in the fridge for a few hours for the texture and flavours to settle, or try one of the options below!
Try it half-baked: bake at 350 for 10-15 minutes for an utterly delectable, gooey texture.
Try it fondue style: Thin it out with some coconut milk and use it as dip with apples, crackers, etc.