Chocolate Mousse topped with Fresh Whipped Cream & Native Berry Granola


by Dea Castrejon

My husband and I love to entertain family and friends for dinner.  But, because I am sort of a perfectionist, and I want to make sure dishes turn out how they are supposed to, I frequently end up cooking the parts of the meal that I am responsible for ahead of time…as in days or weeks ahead of time.

One of my lingering ideas for our next dinner party is to have a “cocktail” theme.  Cocktail attire, cocktail drinks, cocktail foods, and of course, dessert cocktails!  Doesn’t that sound fun??

One of the most important things I have learned from hosting dinner parties of some sort, is that you must choose your food dishes wisely.  This may be obvious to most people, but for me, it is essential that you enjoy the night you are hosting.  And, in order to do so, I need to choose courses or dishes that I can either make ahead of time or that require very little prep work.

On account of our 30 ways for granola, I thought it would be fun to experiment with a dark chocolate mousse martini, topped with whipped cream, and finished off with a garnish of our Native Berry Granola.


Granola Spiked Mousse Martinis

*makes 8 servings

1 cup dark chocolate chips

1/4 cup almond milk (or other milk on hand)

1 1/2 cups heavy whipping cream

topping: 1 cup GF Native Berry variety

Homemade Whipped Cream

1 cup heavy whipping cream

1/4 cup granulated sugar (to taste)

Simmer a 1/2 inch of water in a deep set pot.  Pour chocolate chips into a  glass heat-resistant bowl, and set it in the pot.  As the chocolate begins to melt, you may add a little bit of milk to help stir and smooth out the melting chocolate chunks.  Stir frequently until melted.  Remove from the pot and set aside.



Using a hand mixer, whip cream until soft peaks form (about 1-2 minutes).




soft peaks of whipped cream

Add 1/2 of the chocolate mixture to the whipped cream and use a spatula to mix in.  Pour the remainder of the chocolate into the cream and fold in completely.


first chocolate fold in


remaining chocolate fold in

Cover the top of the bowl, and let rest refrigerated for at least an hour.



While the mousse is settling, let’s whip some cream.  Pour cream in a mixing bowl.  Mix on a medium speed until cream thickens.  Add sugar to desired sweetness, and whip until stiff peaks form.  Refrigerate until you are ready to serve.

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Grab your martini glasses.  Fill glass 3/4 full with your dark chocolate mousse.  Add a dollop of whipped cream.  Generously sprinkle the native berry granola on top of the dessert.  You are ready to serve.

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Success!  After a test run of this recipe, I am sold!  The velvety texture of the rich chocolate mousse coupled with the light, fluffy, and slightly sweet whipped cream…amazing!  But, the unique cinnamon and spice essence of the granola and plump dried blueberries and cranberries lends the perfect twist to this cocktail.  And one of the best parts of this recipe is that I can do it ahead of time!

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Enjoy responsibly!

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