Naturally sweetened with dates, this rich and creamy Chocolate Rose Geranium Quinoa Mousse Mousse is a dessert packed with Success® Tri-Color Quinoa.
Prepare quinoa according to package directions. Removing saucepan from heat and letting quinoa sit in water for 10 mins before removing from bag. (This will soften the quinoa, so it purees more easily.) Cool completely.
Add cooled quinoa, cocoa powder, coconut milk, dates, coffee, almond butter, half the geranium blossoms, maple syrup, vanilla, and salt to high-speed blender. Mix on high speed until smooth and creamy. Transfer to large bowl and chill in refrigerator for 15 mins.
Beat cream with electric beaters until stiff peaks start to form. Fold in half the whipped cream until blended. Fold in remaining cream until blended.
Divide among 4 serving dishes. Cover and refrigerate for 1-2 hours or until chilled and set.
Just before serving garnish with shaved chocolate and remaining geranium blossoms.
For flavor and texture, use full fat coconut milk or coconut cream for this recipe.