Joyeux Nöel!

The Three of Cups.



The sheer joy of being amongst your tribe,

the ones you choose.

There is a breathtaking mountain that sits directly on the border of France and Italy, majestic and snow-covered, proudly bearing the the highest peak of the Alps.

Known as The White Lady, it has long been revered, argued over, and scaled, with a traditional holiday dessert bearing its name, Mont-Blanc.

(When in Italy, though, do refer to it as Montebianco, as the Italians actually originated this sumptuous treat.)

My gift to you this season, Beautiful Ones, is a rather lazy Mont-Blanc. For the languid hostess who prefers to wow with a simple, elegant ending to a purrfect evening.

This is incredibly rich and decadent, 

creamy as can be, 

with a depth of flavor that will stay fixed in your memory, 

lingering on your lips,

wanting it again and again...

Merry Mont-Blanc

For the Mountain:

  • 1 can unsweetened organic coconut milk, full fat
  • 1 jar unsweetened chestnut pureé
  • 1/4 C coconut sugar
  • 1 tsp bourbon or Madagascar vanilla powder
  • 1/4 C pure maple syrup, or to taste
  • 2 oz. pure cacao bar, melted
  • Ground organic cinnamon
  • Celtic salt

For the Snow:

  • 1 can organic unsweeened coconut milk, full fat, chilled
  • 1 Tbsp bourbon or madagascar vanilla powder
  • 1 Tbsp stevia powder, or to taste

This is so simple, Loves. You're gonna be amazed.

Just blend all the mousse ingredients except the chocolate together until smooth. Break up the chocolate into tiny bites over a little saucepan. (Mine is pink.) Let the chocolate melt on a low flame. There's something about the aroma of melting chocolate that just makes you weak with pleasure, no?

When it's liquid, pour it into the chestnut mixture, and blend well. Taste it. Sweet enough? If not, add a little more maple syrup. I usually only use non-glycemic sweeteners, but the cacao/maple synergy is absolutely cosmic, so treat yourself.

Now pour it all into a container, and let it chill overnight. It will thicken beautifully.

When you're nearer to serving, take the can of chilled coconut milk out of the fridge. Carefully skim the top layer of cream, and poke the spoon around deeper into the juice (ahem), as there is often more below the surface. Save the remaining coconut water for later.

With a hand mixer on high, whip the powdered stevia and vanilla into the coconut cream. That's it! Taste it for sweetness, again, and adjust if you like.

Spoon the mouse into cordial glasses, or any tiny, pretty thing you like. Top with the Snow, and serve. This mousse is so rich, you only need a few bites, really, so this recipe will serve four well, and six if you had something with it, like a cookie, or poached fruit. You can easily double or tripe the recipe.

And when you get a shudder of sensual delight,

think of me.

I'll be winking at you...

For now, Beasties,

I leave you with holly and ivy,

mistletoe and blessings,

and so much love.

I'll be raising my glass to you.

xxx Alise