Raw Cacao Mousse & Whipped Coconut Cream

choc mousse.JPG

I tried making this mousse with avocado and then with frozen bananas, both of which I wasn’t keen on and I didn’t get the right chocolate hit! I love my chocolate so wanted a plant-based version that left me satisfied. This is definitely worth making and went down a storm at my last supper club. I settled on using coconut cream as the ingredient that gives the creamy texture and you can make this delicious dessert in less than 10 minutes.  Raw cacao is extremely bitter so it needs some sweetness to help balance it out and enhance the taste.  I used maple syrup but you can swap this for date syrup if you prefer.  The dairy-free coconut cream works well to bring lightness to the chocolate.  The key with the coconut cream is to use a good quality brand and to put it in the fridge for two hours or in the freezer for 20minutes to allow the water and cream to separate.  Then you just scoop off the thick cream from the top of the tin and its ready to use.

 

GF/DF/VEGAN

Preparation time: 9 minutes

Serves 2

Ingredients:

For the mousse

140ml coconut cream (you will need two 160ml tins that have been chilled in the fridge for a couple of hours)

5 level tbsp raw cacao powder

1 tbsp almond nut butter

1 tsp vanilla extract

4 tbsp maple syrup

1 tsp Grand Mariner/Amaretto (or a tbsp depending on taste)

For the whipped coconut cream

100ml coconut cream (you will need two 160ml tins that have been chilled in the fridge for a couple of hours)

1 tsp vanilla extract/bean of half a vanilla pod

5g toasted almond flakes for topping

Add the raw cacao into a blender followed by the rest of the ingredients for the mousse.  Blend until all is incorporated and divide between two pots or glasses.

In a bowl add the ingredients for the coconut cream and use either an electric or hand whisk to beat until fluffy.  This will take about 2 minutes and if the coconut is a little stiff them leave to soften for a few minutes.  Spoon this on top of the mousse with a sprinkle of the toasted nuts and serve. You can make this a day ahead and it lasts beautifully.

Nina ParkerComment