From the kitchen
Silken Dark Chocolate Mousse
Melted dark chocolate folded into whipped coconut cream for a light, airy, fully plant-based treat.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 8 oz Dark Chocolate, chopped
- 2 cans (13.5 oz each) Full-Fat Coconut Milk, chilled overnight
- 3 tbsp Powdered Sugar
- 1/2 tsp Vanilla Extract
Method
- Melt the chocolate gently in a double boiler or the microwave in short bursts, then cool to just warm, not hot.
- Without shaking, scoop only the thick solid cream from the tops of the chilled cans into a cold mixing bowl.
- Beat the coconut cream on high speed for 2 to 3 minutes until fluffy.
- Whisk a third of the whipped coconut cream directly into the cooled, warm chocolate to equalize the temperature, then gently fold that mixture back into the remaining whipped cream until smooth. Fold the powdered sugar, and vanilla gently into the whipped cream until no streaks remain.
- Divide into serving cups and chill at least 1 hour before serving.
Kitchen note
Make sure the melted chocolate has cooled to just warm before folding it in — chocolate that's still hot will melt the whipped coconut cream on contact and deflate all the air you just worked to whip into it.
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