Chocolate Chia Mousse

The only difference between this chocolate chia mousse and my standard chia pudding recipe is that everything is blended in a powerful blender to create the chia pudding a mousse-like texture. Pro tip: try blending the nutrient-dense chia pudding if you're attracted by its texture but don't like how seedy it is!  

It's quite simple to create. It has a ton of nutrients! Chia seeds are an excellent supply of fiber and good lipids. read: you'll be content for hours with these! Study every benefit of chia. There are an infinite number of flavor pairings. If you enjoy pumpkin, you should try this pumpkin chia mousse!  

You can have dessert anytime of the day thanks to chia pudding. It has the same thickness and creamy texture as traditional pudding, but because of its nutritional value, you can have it for dessert, breakfast, or both. With a shelf life of 5-7 days in the refrigerator, chia pudding is a great alternative for meal planning!  

The fact that this chocolate chia mousse is blended sets it apart from the majority of other chia pudding recipes on EBF. The chia pudding takes on a true "pudding" consistency after blending, which increases its thickness, smoothness, and creamy texture.  

To prepare it, merely combine all the ingredients for the chia pudding in a blender. On your blender (Vitamix, variable), start at low and work your way up to high.  

If you prefer your chocolate pudding cold, put it to a resealable container, cover it, and chill it for three to four hours before topping it with your preferred toppings and enjoying it. Otherwise, the chia pudding should be thick and ready to eat.  

One piece of advice: if you don't have a powerful blender, you can always purchase pre-ground chia seeds or use a coffee grinder to mill them yourself.  

You better believe I'll be eating this chocolate chia pudding after supper tonight because I recently made a double batch of it. perhaps even for breakfast.  

In the event that you do not own a powerful blender, your chia pudding may not become as velvety and creamy, and instead resemble tapioca pudding in texture.  

For a low-sugar alternative to maple syrup or honey, use stevia or monkfruit sweetener.  

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