Hey folks! I am absolutely delighted to share my chocolate mousse recipe with you all! Chocolate cake, banana chocolate bread, chocolate brownie! I realise my blog is smeared with my obsession with chocolate and I need to do something about it! So I have decided to make, bake and write more and more things that are NOT chocolate based! I am mean life has more to offer than chocolate, doesn’t it? Or maybe it doesn’t;) Although yes I will be posting more recipes which call for different ingredients, but time and again my love for chocolate shall surface.
The original mousse recipe mainly calls for whipping cream and raw eggs that are generally stabilised with gelatin. I can’t seem to endure the thought of having to eat raw eggs! 🙁 And most of the recipes I had read online were egg based or just were made out of dairy-free whipped cream like Tropolite. I am not a fan of whipped cream either! The solution is THIS! Using coconut cream that won’t just impart the creamy texture to the mousse, but also doesn’t depend on a stabilising agent to set.
I came up with this recipe when I had to make a kickass dessert for the husband. I wanted to make something that would look and taste great in candlelight. He is too used to the cakes that I bake. I mean tI don’t remember any day since months when we didn’t have cake at home! So, I wanted to finally go beyond cakes.
This mousse turned out to be lovely. I know the pictures look great, but it tasted even better. I could only protect one bowl for the picture! My sister who happens to be vegan loved it too! Read on to find the recipe for a delicious, melt-in-the-mouth chocolate mousse that has a super-light and airy texture AND is surprisingly, VEGAN!
- 1 can of coconut cream (400 ml is the standard size available)
- 3 tbsp of unsweetened cocoa powder
- 2 tbsp powdered sugar(sweetness can be added as per taste)
- 100 gms of dark chocolate, chopped (Use vegan chocolate, if you are one!)
- 2 strands of agar agar (Optional)
- 2 to 3 tbsp water
- Refrigerate the can of coconut cream overnight. This will help the thick cream to come up at the top and the coconut water will settle at the bottom.
- After opening the can of coconut cream, separate the cream part from the coconut water using a spoon.
- Whip the coconut cream in a mixing bowl using a beater. A hand-had whisk can also be used but that will require more time.
- Gradually add the powdered sugar and cocoa powder little by little to the coconut cream while whipping on medium.
- In a separate bowl melt the dark chocolate either on a double boiler or in a microwave*
- Let the chocolate cool just for a minute.
- In a small vessel boil water and add the agar agar strands. Once the agar agar dissolves well, switch off the flame and strain the solution**
- Gently fold the warm melted chocolate in the coconut cream mixture
- Serve in dessert bowls or cups.
- Garnish using any fresh fruit or nuts. Strawberries and kiwis or roasted pistachios look and taste great with this chocolatey mousse!
*When melting the chocolate in a microwave, keep stirring after every 20 seconds. Keep an eye not to over heat as this ca burn the chocolate and render it useless.
*Straining the agar agar solution is extremely important in order to avoid any lumps. The mousse should have a silky smooth texture.
Adding agar agar is optional as the mousse sets well without it. But adding the former makes it set better and firmer. You can skip if you please.
I prefer my desserts not very sweet. You can off course, make the mousse sweeter by adding more sugar.
This mousse can keep fresh for upto two days only when refrigerated. It tastes best the same day!