CHOCOLATE MOUSSE
SERVES 10 PORTIONS
FOR THE CUPS
1 cup semisweet chocolate chips (dairy-free)
FOR THE MOUSSE
1⁄2 cup soy, almond, or rice milk
1 tsp instant espresso powder, optional
1 cup semisweet chocolate chips (dairy-free)
1⁄3 cup powdered sugar
1 (13.5-ounce) (383g) can of coconut milk (not lite), preferably Thai Kitchen brand or Whole Foods 365 brand, chilled, not stirred
Raspberry Sauce, optional
NUTRITIONAL VALUES
Calories: 574kcal
Fat: 24.9g (10.1g S.Fat)
Carbs: 89.2g
Protein: 6.2g
Sugar: 79.7g
Sodium: 21mg
METHOD
To make the cups:
Melt chocolate chips in a double boiler until completely smooth. Line a 12-cup cup-cake tray with 10 paper liners and fill each cup with about 1 tbsp melted chocolate. Spread the chocolate up the sides of each cupcake liner, stopping about 12 inch from the top, with a pastry brush. Freeze the tray for a few hours or overnight. Peel the cupcake wrappers off and... ta-da! Chocolate cups that are edible! Place in the freezer.
To make the mousse: Freeze the bowl and whisk of a stand mixer for 30 minutes. If they are not very cold, the mousse will not whip properly.
Meanwhile, in a medium saucepan over medium heat, whisk together non-dairy milk and espresso powder. Once the espresso has been incorporated, add the chocolate chips and whisk over low heat until the chocolate is melted and smooth. Pour the mixture into a large mixing bowl and set aside to cool before chilling in the refrigerator for 15 minutes, or until cool to the touch.
Remove the solidified coconut cream from the chilled coconut milk and place it in the bowl of a stand mixer. Even if you must leave a small margin of coconut cream, do not include any of the coconut water (even a little bit of coconut water can harm your results).
Beat in the powdered sugar for 1 to 2 minutes, or until fluffy. Beat in the cooled chocolate mixture until it is completely incorporated. Allow to chill in the refrigerator, covered, for 8 hours or overnight. Divide the mixture evenly among 10 chocolate cups. Each serving will be about 14 cup of mousse.
To make the mousse: Freeze the bowl and whisk of a stand mixer for 30 minutes. If they are not very cold, the mousse will not whip properly.
Meanwhile, in a medium saucepan over medium heat, whisk together non-dairy milk and espresso powder. Once the espresso has been incorporated, add the chocolate chips and whisk over low heat until the chocolate is melted and smooth. Pour the mixture into a large mixing bowl and set aside to cool before chilling in the refrigerator for 15 minutes, or until cool to the touch.
Remove the solidified coconut cream from the chilled coconut milk and place it in the bowl of a stand mixer. Even if you must leave a small margin of coconut cream, do not include any of the coconut water (even a little bit of coconut water can harm your results).
Beat in the powdered sugar for 1 to 2 minutes, or until fluffy. Beat in the cooled chocolate mixture until it is completely incorporated. Allow to chill in the refrigerator, covered, for 8 hours or overnight. Divide the mixture evenly among 10 chocolate cups. Each serving will be about 14 cup of mousse.
RECIPE NOTES
Before serving, the Chocolate Mousse should be chilled in the refrigerator for 8 hours or overnight.
