Coconut Chocolate Mousse

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It’s light, its fluffy and it tastes delicious. Even better still, it takes about 3 minutes and only uses 3 ingredients.

With no eggs or milk, this mousse is dairy free, gluten free and suitable for vegans.

Make sure you give the recipe at least a couple of hours to set in the fridge if it will be sitting out, or you can make it and serve it immediately. If the mousse will be sitting out for a period of time, such as a party, I recommend letting the mousse set overnight to prevent it from melting.

You will need to put a can of coconut cream in the fridge the night before you make this to thicken it up. Rice malt syrup has  been used for this recipe as it is denser than honey and helps to give the mousse air, not because it is ‘sugar free’ as often claimed. Rice Malt syrup is still a sugar, containing the same number of calories as table sugar, regardless of its low fructose content.

Our motto is ‘everything in moderation’ and you can find rice malt syrup at health food stores and in the health food section of all major supermarkets.

For a recent baby shower, I added a deliciously simple Chia Berry Jam to the bottom of each cup.

To make the Chia Berry Jam:

  • 3 cups fresh  or frozen berries
  • Sprinkle 4 tablespoons of chia seeds on top and mix.
  • Let sit for a couple of hours until the berries start to break down
  • Mash mixture with a fork
  • Pour into the bottom of your serving glasses
  • Also delicious on toast,  on oats, served with pancakes…

Mousse Recipe

Makes 4 shotglasses

Ingredients

  • 1 – 2 cans coconut cream (you will need 1 cup of the solidified coconut cream from the top of the can for this recipe. Because every brand differs you may require 2 cans to obtain 1 cup of solidified coconut cream).
  • 4 tablespoons cocoa powder (or cacao)
  • 4 tbsp rice malt syrup (or 2 tbsp honey)

Method

  • Open the canned coconut cream and carefully scoop the solidified cream from the top of the can into a large bowl. Underneath with be milky water. Set this aside for in smoothies or curries.
  • Add the cocoa powder and rice malt syrup to the bowl.
  • Using electric beaters, beat the mixture for approximately 3 minutes. The mixture should become light and fluffy.
  • Scoop into a large serving bowl, or small individual moulds. Pictured, we have used glass shot glasses.
  • Eat as is, or refrigerate for 2 hours which will chill and set the mixture.
  • To serve, top with grated white chocolate (not dairy free) or dried coconut.

Just be aware, that there is a lot of hype around coconut at the moment. Without sounding like a spoil sport, I do have to let you know that this recipe is certainly not low in fat nor kilojoules, but it is certainly a delicious treat free from nasties and served in a 30ml shotglass is the perfect portion.  You can read my article ‘The Truth About Coconut Oil here’

Looking for a deliciously heallthy cake recipe? Check out the Chia Chocolate Cake, a real winner.

Stay happy and healthy,

The Nutrition Guru and The Chef

Chocolate Chia cake

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2 thoughts on “Coconut Chocolate Mousse

    • Hi Angie, this recipe should work if you melt some chocolate over low heat then add it to the cold coconut cream and whip. Haven’t made it before that way so unsure of quantities but I don’t think you could really go wrong, regardless of quantity!

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