Chocolate Mousse With Vanilla/Coconut "Whipped" Cream
Must find a million excuses to eat chocolate. This Chocolate mousse is so delectable! Its sweetened with coconut sugar and is diary free. I used coconut cream instead of diary. The coconut cream also helps give the mousse its texture without the egg!
Love, hugs, and chocolate
5 Cans Coconut cream
2 tsp Vanilla
5 tbs Coconut Sugar
220 grams (7.76 Ounces) of semisweet chocolate melted
(I used 4 of the 5 bars from the Scharffen Berger 62% Baking Chocolate)
2 Cans Coconut Cream (Drained)
1 tsp vanilla
2 tsp coconut sugar
For the mousse
In a small mixing bowl, combine the coconut cream, vanilla and coconut sugar with a hand or stand mixer. Mix for about 1 minute. Chop your chocolate into small pieces. Use 4 of the bars and set the rest aside for your garnish of chocolate shavings. Melt the chopped chocolate in a double boiler
(or in a microwave if you have to). Stir the melted chocolate until smooth and let stand for a few minutes. You will then add the chocolate to the cream mixture and whip until combined. Cover with plastic wrap and place in the freezer for 1 hour and 15 minutes. Upon removing from the freezer, stir your mixture, recover and place in the fridge until ready to serve.
For the "whipped cream"
In a small bowl, add the coconut cream (only use the solid creamy portion. discard or save the liquid portion for another dish later). Then add the vanilla and the coconut sugar. Whip with a hand mixer until combined for 1 minute. Cover and place in the freezer for 35 minutes. Upon removing from the freezer, whip the mixture again with the hand mixture, recover and place in the fridge until ready to serve.
Chill the serving glasses in the freezer for about 7 minutes. Add the mousse to your glasses and then a spoon of the coconut "whipped" cream. Use the last bar of unused chocolate to garnish by shaving it over your glasses using a simple vegetable peeler.
Serve immediately. Eat up and enjoy!!