Ohhh….you want icing too..?

Fair enough, it is the best bit. Enter… Chocolate mousse icing!

This icing is something I came up with while throwing what I had on hand into a bowl and hoping for the best. And Oh Em Gee, it turned out pretty darn good. SO good, that I would say this is a double use recipe. Yep – two ways with Chocolate mousse icing. You guessed it (and it’s possible the name gave it away) but, eat it as a chocolate mousse dessert OR icing for cakes.

I know, I know…you are welcome!


1 small can coconut cream

1 TBSP of maple syrup (or sweetener of choice)

2 tspn Almond Butter

¼ Cup Cacao powder*

Using a blender, stick blender or electric beaters beat the first 3 ingredients until thick, combined and silky. Add the Cacao and gently combine until smooth. Have a taste, if you feel it needs more sweetness or more of a chocolate taste add sweetener and/or cacao as desired. Don’t forget to taste again, and again….and again until you get it just right 😉

You may need to pop it into the fridge to firm up a little before icing the cakes.

This can then be used to top cooled cupcakes or a cake. Or for a chocolate mousse dessert put into individual dishes, chill until required and serve with berries and coconut shavings.

Oh lala,  just writing this up for you has got me craving some chocolaty moussey goodness….


 *the best to go for here is an organic raw pure 100% cacao powder. It’s bursting with anti-oxidants and a fair whack of magnesium, among other goodies.  If you don’t have it, cocoa powder will do the trick. 


  1. Pingback: Cake? Everybody loves CAKE! | SpunkyGuts

  2. To get the icing a little thicker, you can refrigerate the coconut cream. Once cold separate the cream from the liquid. It will give you a much thicker consistency to work with 🙂

    • Great tip! Keep an eye on it once it’s in the fridge, leave it too long and it can become rock solid….yep…this has happened to me.

  3. Yummm! I cant wait to try this on those choc beany muffins!! And also straight from the bowl 🙂

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