chocolate chia mousse + cardamon rose coco whip | from the kale + caramel cookbook


You may have noticed that I have been away from this space for a little while. I have been taking a much needed mini work break, after the last push of my cookbook and before starting on some exciting new projects ..... one of which includes a studio space in Brooklyn, NY, that me and my good pal, Hetty, are opening in a month or so. The space has long been a dream of both of ours, and will be used for so many things, from hosting lunches, dinners, cooking classes, cookbook clubs, to anything and everything that combines friends, family, community and all things food. To stay informed on the space, and  the events we will be hosting later this year, head to the website, and sign up for our newsletter: 

While I have been away, a number of really wonderful books, and cookbooks have been released, and I have been enjoying going through each one, reading their stories, and cooking their recipes. This recipe I am sharing today came from a newly released cookbook, Kale and Caramel, by my friend, Lily Diamond who has a well-loved blog by the same name. Lily is one of those people, even though we have yet to meet in person, it feels as though I know her so well. Through her honest, thought-provoking writing, and her love for nature and beautiful, tasty, healthy food, it is hard to not fall in love with Lily herself, and want to be best friends with her. 

While I have made a few recipes from her book, I chose to share this one because it looked like the perfect kind of chocolatey, healthy, indulgence, and because Lily was so kind to send some gorgeous, dried, edible rose petals with her book, and I new I needed to use them asap. The chapters in her book are organized by herbs and flowers, which I thought was such a fun and unique way to organize a cookbook. Also, I am not well versed in cooking with certain flowers such as jasmine, orange blossom, and rose, so it's been really fun learning about and experimenting with these beautiful flavors. But, my favorite part of the book is that is not only provides recipes to eat, is also gives recipes for homemade, plant-based beauty infusions such as face masks, exfoliators, and lotions all using ingredients found in your kitchen, that are pure enough to eat. I cannot wait to try out every single one! To get more info on this wonderful book .... click this link to head to Lily's blog to find out more:

chocolate chia mousse + cardamom rose coco whip | what's cooking good looking
chocolate chia mousse + cardamom rose coco whip | what's cooking good looking
chocolate chia mousse + cardamom rose coco whip | what's cooking good looking
chocolate chia mousse + cardamom rose coco whip | what's cooking good looking

chocolate chia mousse + cardamom rose coco whip

*This recipe is from the Kale and Caramel cookbook, by Lily Diamond, pg. 216

4-6 servings 


for the chocolate chia mousse:
3/4 cup of chia seeds
1/3 cup + 1 tablespoon of cocoa powder
2 pinches of sea salt
2 1/4 cups of nut milk of your choice
1/4 cup + 1 tablespoon of maple syrup
1/2 teaspoon of pure vanilla extract
1 1/2 cups of semisweet chocolate chips
1 teaspoon of orange zest
1/8 teaspoon of ground cardamom

for the cardamom rose coco whip:
1 (13.5 oz) can of full-fat coconut milk, refrigerated upside down for a few hours
2 tablespoons of confectioners' sugar
1/4 teaspoon of rose water
1/4 teaspoon of cardamom

some (optional) toppings:
1 /4 cup of cacao nibs
1 tablespoon of dried edible rose petals


Make the mousse:

  • At least one hour before serving, combine the chia seeds, cocoa powder and salt in a large bowl and whisk to combine. Add the nut milk, maple syrup, and vanilla and whisk until all of the cocoa powder clumps are dissolved and the chia begins to thicken. Cover and place in the fridge for at least an hour, or overnight.

  • Transfer the pudding to a blender or food processor and blend until creamy and smooth.

  • Then, in a double boiler, melt the chocolate chips until they are completely smooth. Add the chocolate, orange zest, and cardamom to the blender or food processor with the pudding and blend or pulse until all is incorporated. Taste and adjust any sweetness or salt if you like. Transfers the mouses to a large bowl and refrigerate for 2-3 hours to set.

Make the coco whip:

  • Open the can of coconut milk (that's been refrigerated) and scoop out the thick coconut cream and discard or save the liquid for another use. In a large bowl, mix the coconut cream, sugar, rose water, and cardamom. Then whip with an electric mixer on high until the mixture is smooth, light, and whippy.

Assemble and serve:

  • Divvy up the mousse into individual serving glasses or bowls, and top with a spoonful of the coco whip. Finish with a sprinkle of the cacao nibs and rose petals (if using), and serve.