Dark Chocolate Saffron Mousse

By: Beverly Kumari, www.nouveauvanguard.com


  • 1 cup dark cocoa powder
  • 1 8 ounce can of coconut milk (dense coconut milk)
  • A few threads of Zaran Saffron
  • 1/2 cup of Karo Syrup/Maple Syrup if you are a vegan
  • 1/4 cup Chia Seeds 


  1. Place all ingredients into a high speed blender, and blend until all ingredients are well incorporated and the mousse is smooth without lumps. The mousse should have the consistency of gravy.
  2. Place the mousse into individual ramekins, or cordial glasses and refrigerate for at least 3 hours until mousse has set.
  3. Garnish top with saffron threads and edible flowers.