This desert feels surprisingly decadent considering its simplicity. Topped with fresh raspberries and beautifully presented it’s one that will definitely impress.Fibro Food Fairy
I really love this desert and it is one that I am immensely proud of. To me it tastes just as good as the dairy version and I am sure that sceptics will be converted. This recipe uses chilled coconut milk as a substitute for the double cream. For any doubters who may not like the taste of coconut milk, including Mr Food Fairy, I urge you to try it as the taste of coconut is masked by the rich, sweet, slightly bitter dark chocolate. This is definitely one for chocolate lovers.
Using only five ingredients it takes less than half an hour to prepare. As it is a chilled desert you can make it ahead of time and just pop it in the fridge until needed. Great for a dinner party when you’re trying to show off friends and family.
The process of making this mousse is slightly different to what you may be used to, so it is worthwhile reading the instructions in full at the start and checking out the FIBRO FOOD FAIRY TIPS below.
Free From Information
- Dairy free
- Gluten free
- Nut free
- Refined sugar free
- Soya free
5 Ingredient Dairy Free Chocolate Mousse
You will need a few bowls for this one, but it is actually very simple to make.
- 150g dairy free, organic, dark chocolate (70%), ethically sourced, free from refined sugar
- 1 x 400 g tin of coconut milk that has been stored in the fridge overnight
- 3 large eggs
- 1 ½ tablespoons of unrefined golden caster sugar
- A handful of fresh raspberries, grated chocolate or cacoa
Melt the chocolate in a heatproof bowl over a small pan of simmering water. Once the chocolate has melted remove from the heat and set aside to cool for approximately 10 minutes.
Whilst the chocolate is cooling make your coconut cream. Take the tin of coconut milk that has been stored in the fridge overnight. Turn the tin upside down and open from the bottom. Poor the coconut water into a bowl. Scoop out the chilled coconut milk from the bottom of the tin and transfer into a large bowl. The coconut milk will have a firm butter like consistency.
The firm coconut milk needs to reach the consistency of double cream when whipped into soft peaks. To achieve this instead of whipping the cream to thicken it, you whip the cream to loosen it. This can be done by beating the firm, chilled coconut milk with a little of the coconut water collected. Start by adding a tablespoon of coconut water to the firm coconut milk and beat to combine. If it is still not at the desired consistency, add another tablespoon of coconut water and beat to combine. Continue this process until the coconut milk resembles whipped double cream.
Separate the eggs yolks from egg whites and place into two clean bowls. It is important that the bowls are free from contamination or the egg whites will not stiffen when you whisk them.
Add the sugar to the egg yolks with the coconut cream and whisk to combine. Set aside until needed.
Add a pinch of salt to the egg whites and whisk until stiff. Set aside until needed.
Using a metal spoon fold the cooled, melted chocolate into the coconut cream mixture using a gentle cutting motion. Continue until the chocolate is fully incorporated into the cream. At this point you should have a fairly thick chocolate mousse mixture.
To lighten the mousse gently fold in one third of the beaten egg whites in to the chocolate mixture, repeating the gentle cutting motion as before. Once fully incorporated and the remaining egg whites and repeat the process. This may take a few minutes to ensure the egg whites are fully combined.
Once all of the ingredients have been incorporated serve the mousse in small tumblers or my preference martini glasses. Garnish with fresh raspberries or a sprinkle of grated chocolate or cacao.
FIBRO FOOD FAIRY TIP: I always keep a tin of coconut milk at the back of my fridge as you never know when it may come in handy!