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Infused Raspberry Orange Chai Mousse

Infused Raspberry Orange Chai Mousse

Have you been racking your brain as to what to make for your special someone, or maybe there’s a party and you’ve been asked to bring something? Well, I've got you covered with a very simple and delicious solution. How about a raspberry orange chai mousse? It’s a perfectly indulgent infused treat, and an easy recipe that makes the perfect Valentine's Day gift. Make it on the fly to impress your Valentine or for a group of friends. Serve it up right away or make it ahead of time; whatever floats your boat!

To make this orange chocolate mousse a success, you must pop into your favorite dispensary and pick up Pure & Simple’s newest drop, Chai Latte. Their chai latte perfectly blends soothing aromatic spices with cannabis and combined with chocolate makes it extra, leaving you relaxed and your sweet tooth satiated. Pick up one, two, or a few and save them for later! Serve this up with a little jazz playing in the background, whipped cream, and berries and you're bound to have a wonderful evening.

Happy Valentine's Day! Enjoy the Day! Puff puff pass!

Yield: 6, 4 oz custard cups

Prep Time: 20 minutes

Tools to make this recipe: small food processor/chopper/hand mixer, measuring cups, measuring spoons, scale, spatula, plastic bowls, whisk.


8 oz dark or bittersweet chocolate

6 oz heavy cream

Zest of 1 orange

2 sprigs of mint

6 oz raspberries

2 blood oranges


4 oz heavy cream

2 Tbsp powdered sugar

½ tsp vanilla extract


  1. Think how medicated you would like each mousse cup to be. This recipe makes 6 small custard cups, using 1 - 100mg Pure & Simple Chai Latte; that equals 16.6mg per cup. Consider if that dosage is right for you, if so, you’re golden. If it’s too high, you can sub out the Chai Latte for Heavy cream. If you want to increase the dosage, you can sub out the chocolate for Halo Infusions dark chocolate bar. Ask your budtender when you get your chai latte to see what dosages they have in stock and adjust the dosage math accordingly. Just make sure you write down any changes.

  2. Melt the chocolate in a plastic bowl in the microwave at 30 seconds intervals until melted. After melted, add the chai latte, heavy cream, mint, and orange zest, mix to combine. Place this mixture in the food processor and whip for 4-8 minutes, stopping every 30 seconds-1 minute to check consistency. You want the consistency to be thick, fluffy, and smooth. Scoop evenly into custard cups.

  3. In food processor or with a hand mixer, whip together heavy cream, powdered sugar, and vanilla. Whip until thick and creamy, 4-6 minutes. When you put a spatula into the whip cream and pull it back out, you want the consistency to be firm, yet droop down at the tip. Spoon the whip cream onto the top of the chai chocolate mousse. Garnish with raspberries, orange zest, and chocolate shavings. Serve with blood orange pieces.

  4. Relax and enjoy.


Dairy-free: Substitute Country Crock Plant Cream for the heavy whipping cream.

Did you make this raspberry orange chai mousse? Post a photo with #CannabisCactusRecipes. We love to see your work!

If you have any questions, send me an email at or Instagram or FB @RubyRedConfections

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