{ Edible Dark Chocolate Mousse Cups }

In search of a super last-minute yet SUPER impressive Valentine's Day dessert? You're in luck. 

These edible dark chocolate cups filled with fluffy, chocolatey mousse are so elegant (and look a lot more complicated than they are.) Watch the video above for a quick step-by-step, and scroll to the bottom of the post for the full recipe.

Oh, and Happy Valentine's Day!!

Edible Dark Chocolate Mousse Cups

Yields 4 cups.


For the chocolate bowls...
12 ounces dark chocolate 
water balloons

For the chocolate mousse...
3 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
3/4 cup powdered sugar
1/4 cup cocoa powder
1 tablespoon milk
1 teaspoon vanilla extract
1 cup cold heavy whipping cream

fresh raspberries & mint, for garnish


1. Melt the dark chocolate. Set aside and allow to cool to room temperature. Meanwhile, blow up the water balloons. Rinse them off, dry them, and dab each with a bit of coconut oil (or nonstick spray) on a paper towel. This will help to keep the balloon from sticking to the chocolate.
(*note: the mousse fills 4 chocolate bowls. However, I made a few extra bowls with the leftover chocolate. Store them in the freezer for later, and fill with ice cream!)

2. Once the chocolate has cooled, dip each balloon halfway into the chocolate. Coat well, and place onto a parchment lined baking sheet dabbed with dark chocolate (to act as the "base" of the bowl.) Pop them into the freezer immediately. Freeze for about 15 minutes, until the chocolate is set. Once set, pop the balloons with a needle and remove from the chocolate. Return to the freezer.

3. Next, make the mouse. In a mixing bowl, whip the cream cheese and butter. Once fluffy, add in the powdered sugar, cocoa powder, milk, and vanilla. Whip for another minute, until combined.

4. Whip the cold heavy cream in a separate bowl. Once stiff peaks form, carefully fold the whipped cream into the chocolate cream cheese mixture. Once thoroughly incorporated, place into a piping bag with a star tip and pipe the mousse into the edible chocolate bowls.

5. Garnish with fresh raspberries and sprigs of mint if desired. Serve immediately and enjoy!

(Recipe adapted via Nugget Markets.)



{Healthy Chocolate Date Truffles}

Popping in with an incredibly simple, sweet, and (omg) healthy Valentine's Day treat?!

Let me start by saying that I am not the biggest fan of so-called "healthy" desserts. Dessert is meant to be sweet and indulgent and rich - and the few healthier desserts that I've made always end up lacking in at least one of those key characteristics (usually in the "sweet" arena.)

HOWEVER, (clearly... or I wouldn't be posting this recipe,) these Healthy Chocolate Date Truffles check each of the three boxes. Naturally sweet from the dates, rich from the coconut oil, and indulgent from the cocoa powder. Oddly enough, they end up tasting almost like a fudgy brownie bite... not even kidding.

These faux truffles are inspired by my cousin, Courtney (u da best!,) who made them alongside a plethora of delicious Christmas cookies a couple months back. I found myself going after these truffles more than the REAL cookies (I know, crazy.) 

Just more proof that this healthy dessert is worthy of your attention.

Healthy Chocolate Date Truffles

Yields 10 truffles.


10 medjool dates, pitted
1 tablespoon coconut oil
1 heaping teaspoon cocoa powder
a splash of vanilla extract
a pinch of salt

cocoa powder, sprinkles, mini chocolate chips 
& shredded coconut, for coating


1. Place pitted dates into a high-powered food processor. Blend until chopped up finely.

2. Next, add in coconut oil, cocoa powder, vanilla extract, and pinch of salt. Continue blending (for about 2 minutes) until the mixture is completely smooth.

3. Scoop small amounts of the mixture into your hands and roll to form a ball. 

4. Coat in your desired topping - cocoa powder to be more traditional, and sprinkles if we're havin' fun!

5. Share with your Valentine, enjoy!



{ Raspberry Pink Lemonade }

It's finally starting to warm up in LA. Hooray! (I could never survive a real winter...)

And since both Spring and Love are clearly in the air - let's celebrate with an ice cold glass of freshly squeezed Raspberry "Pink" Lemonade! The perfect pair of tangy & sweet, with a hint of mint. Find the recipe below or watch the video above for a step-by-step tutorial.

Enjoy! <3

Raspberry Pink Lemonade


2 cups freshly squeezed lemon juice
6 cups water (divided)
2 cups sugar
1 bag of frozen raspberries
a handful of fresh mint leaves
heart-shaped ice cubes

mint, lemon slices, & fresh raspberries 
for garnish, optional


1. Squeeze 2 cups of lemon juice, (roughly 15-20 lemons.) Strain out any seeds, and add in 4 cups of cold water. Chill in the fridge.

2. Make a raspberry-mint simple syrup. In a small sauce pan, combine 1/2 the bag of frozen raspberries, a handful of mint leaves, 2 cups of sugar, and the remaining 2 cups of water. Bring to a boil, and remove from heat once sugar is dissolved. Run through a sieve to strain out mint leaves and raspberry seeds. 

3. Pour the raspberry simple syrup into the lemon-water mixture. Refrigerate until very cold.

4. Serve with lots of ice, fresh raspberries, mint, and a lemon slice.

5. Share with your Valentine, enjoy!