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Spiced Chocolate Mousse

This yummy chocolate treat from Marisa Churchill's cookbook Sweet & Skinny won't ruin your diet!

Spiced Chocolate Mousse Photo
Yield: 2 servings


  • 2 tablespoons semisweet chocolate chips
  • 1 cup Cool Whip Lite
  • 1 tablespoon plus 1 teaspoon good-quality unsweetened cocoa powder, natural or Dutch-processed
  • ¼ teaspoon ground cinnamon
  • Scant ¼ teaspoon cayenne pepper
  • 2 teaspoons pepitas (toasted hulled pumpkin seeds)
  • ½ teaspoon extra virgin olive oil
  • Pinch of coarse sea salt, such as fleur de sel


  1. Combine the chocolate chips and 2 teaspoons water in a double boiler, or in a bowl in a microwave oven, and heat until you can stir the mixture smooth.

  2. Put the whipped topping into a medium bowl and whisk in the melted chocolate until the mixture is smooth. Whisk in the cocoa, cinnamon, and cayenne until they are well combined.

  3. To serve: Divide the mousse between two serving glasses and top with the pepitas. Drizzle the olive oil over the tops, and sprinkle with a small pinch of sea salt.

Source: Sweet & Skinny by Marisa Chruchill

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