Tag Archives: Mousse

Dairy-Free Chocolate Mousse

15 Jul

Mmm this is so delicious. Maybe not quite as delicious as the Best Chocolate Mousse Ever, but still pretty incredible. I have a friend who is both gluten-free and dairy-free, so coming up with a dessert that fit those parameters was difficult – I mean, I bake, right? But I was so excited for this amazing find. So simple, so quick, and so tasty.

IMG_2002

As long as you remember to refrigerate the coconut milk in advance, this only takes about 5 minutes to put together. Plus, mousse is like grown-up pudding. It’s as delicious and creamy as a Snack Pack, but super classy. To make it even classier, serve it out of something ridiculous like a martini glass or something a little less ridiculous like a stemless wine glass. And then when everyone’s done, bring out the bowl and mixing spoons and let people lick them clean. Classy.

For my mousse, I used a combo of regular Hershey’s cocoa powder and Special Dark Hershey’s cocoa powder. I haven’t tried it, but I imagine spending money on some high-quality cocoa powder would be worth it. There’s not a ton of sugar in this recipe, so unless you like really dark chocolate, be careful using too dark chocolate.

Also, need a good way to use the leftover coconut water? Try using it as the liquid base in smoothies! Super tasty with banana and pineapple.

Okay, go try this! It’s super easy to get a delicious, smooth, creamy, chocolate-y with a slight hint of coconut dessert that’s not too terribly unhealthy for you. I might just leave a can of coconut milk in the back of the fridge for whenever I need a quick chocolate fix.

Mmmousse

Dairy-Free Chocolate Mousse from The Urban Poser

1 cup full fat (canned) coconut milk, cream only (takes about 2 cans)
4-5 tablespoons cocoa
3 tablespoons honey or vegan alternative or stevia, to taste
1 teaspoon vanilla

Chill your cans of full-fat coconut milk in the refrigerator overnight.When ready to make the mousse, open up the cans and scoop the thick coconut cream into a large bowl, leaving the liquid behind. Add the rest of the ingredients to the bowl and beat the mixture for 2-5 minutes.Serve. Excellent with strawberries, raspberries, etc.

Linking Up With:

Funday Monday from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows Wild, Inside BruCrew Life, The Recipe Critic, and The Gunny Sack
Link Party Wednesday from Lil’ Luna
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

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Chocolate Mmmousse

22 Jun

Get it? Mmmousse because it is so delicious you will be like “MMMMM.” Yeah.

Mmm... look at THAT

I needed a good dessert for a dinner party, and I must say that my first attempt at mousse was pretty much perfect. (There’s no room for humility here. It was that delicious.) Not like I can really claim much from it anyway – I followed Ms. Martha Stewart’s chocolate mousse recipe to a T. I cannot understate how amazing it was. I actually doubled the recipe so I would have it for two different occasions. But I will share the recipe below in its original dimensions, which would serve about 6 people for dessert.

Some mousses use raw eggs, and one thing I like about this recipe is that you cook the eggs. Makes me feel better. Raw – blech. I separated 4 eggs and then in a medium saucepan, I whisked together 4 egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. I cooked it over medium heat for 7-10 minutes, until it thickened up to the point where it would stick to the spoon a bit (but don’t let it boil!).

While that cooked, I melted 8 ounces semisweet chocolate by heating it at 30 second intervals in the microwave and stirring well in between each session. I used some semisweet chocolate chips but didn’t have quite enough, so I added in pieces of random chocolate bars I had stashed around the apartment and in my purse. (That’s not weird, right?) When the egg mixture was done, I stirred in the melted chocolate and 1 teaspoon vanilla extract.

I strained the chocolate mixture through a fine mesh sieve to make sure no chunks stuck around. I popped the bowl of chocolate into the fridge to chill for a bit.

While the chocolate chilled, I worked on the whipping cream. I beat another 1 1/4 heavy cream in a medium mixing bowl with a hand mixer. I added 2 tablespoons sugar and continued beating. I was supposed to stop when it formed “soft peaks,” but the weird thing about whipped cream is that it looks not quite done forever and then BAM it’s suddenly past done. But it worked out okay. I mixed about one third of the cream into the chocolate mixture. Then the original recipe says to gently fold the rest of the cream into the chocolate. But I was having trouble getting it to mix evenly, so I ended up stirring somewhat vigorously, which broke down the too-whipped whipped cream perfectly. See? Worked out okay.

That's a nice looking glass you got there.

I scooped them into individual serving dishes, covered, and chilled them. Excellent presentation and more importantly, soooo delicious. (They need to chill for at least 30 minutes, and then Martha says it will last up to 3 days, though I ate mine a week later and was fine.)

Now just imagine that Ryan Gosling is holding that spoon offering you the most delicious mousse in the world. Mmmm.

ALT TEXT FTW.

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