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Chocolate mousse

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  • 2 oz. free2B Blueberry Crunch Snack Breaks broken up
  • 2 tablespoons cocoa powder
  • 2 teaspoons instant espresso powder
  • 2 teaspoons ground cinnamon
  • ¼ cup margarine look for a vegan, dairy-free, or soy-free version
  • 2/3 cup chickpea flour
  • ½ cup tapioca starch
  • 1/8 teaspoon salt
  • 1 ½ cup rice milk
  • 2/3 cup organic cane sugar
  • 3 teaspoons vanilla extract
  • free2b Blueberry Crunch Snack Breaks for garnish


  • In a small bowl, combine the crumbled Blueberry Crunch Snack Breaks, cocoa powder, espresso powder and cinnamon. Set aside.
  • In a medium saucepan, melt the margarine over medium heat.
  • Sift together the chickpea flour and tapioca starch. Whisking constantly, gradually add the flour mixture to the saucepan.
  • Cook for 1-2 minutes.
  • Add the sugar to the pan and whisk to combine.
  • Whisking constantly, gradually add the rice milk and vanilla extract. Cook over medium heat until thickened and just bubbly.
  • Remove the saucepan from the heat. Immediately whisk the chocolate mixture into the saucepan until melted and smooth.
  • Pour the mousse into small bowls or glasses and allow them to cool. Chill for 2 hours before serving.
  • Garnish with Blueberry Crunch Snack Breaks
Tried this recipe?Let us know how it was!