Choc Chia Mousse for dessert made with 2 ¼ cups a2 Milk™

Choc chia mousse

Preparation: 15 mins

Difficulty: Easy

Cooking Time: Chill for 2-4 hours

Serving: 6


  • ¾ cup chia seeds
  • 2 ¼ cups a2 Milk™
  • ½ cup cocoa powder
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp flaky sea salt
  • Dried roses and cocoa nibs, for serving (optional)

Coconut hearts (optional)

  • 1 can unsweetened coconut cream
  • 2 tbsp of maple syrup or honey
  • ½ tsp vanilla extract


  1. In a bowl, whisk together the chia seeds, milk, cocoa powder, maple syrup, vanilla and salt. Cover and place in the fridge for 2 hours or up to overnight.
  2. Transfer the chia seed mix to a blender and blend on high until smooth and creamy. Taste and add more maple syrup if a sweeter mousse is desired. Spoon the mousse into 6 serving bowls or glasses. Cover and chill for 2 hours or overnight.
  3. To make the coconut hearts, tip the coconut cream upside down and pour out the coconut water. Scoop out the coconut cream and add it to a mixing bowl with the maple syrup and vanilla. Using an electric mixer, whip the cream until combined.
  4. Line a baking tray with baking paper. Spread coconut cream into the prepared pan. Freeze 20-30 mins. Using a heart cookie cutter, cut out heart shapes.
  5. Serve the mousse topped with coconut hearts and if desired, dried roses and cocoa nibs.


Back to top