Cooking and Serving: 4 servings
Ingredients
Using canned coconut cream in dairy free recipes | What about freezing the mousse? | 4 ounces dark chocolate, roughly chopped
Description
Prep Time: 10 minutes | Servings: 4 servings
Ingredients
Using canned coconut cream in dairy free recipes
What about freezing the mousse?
food processor
4 ounces dark chocolate, roughly chopped
14 fluid ounces full-fat canned coconut, refrigerated for at least 24 hours
⅓ cup (112 g) honey
½ cup (40 g) unsweetened cocoa powder, (natural or Dutch-processed, but I
1 tablespoon pure vanilla extract
⅛ teaspoon kosher salt
Instructions
In a double boiler or a medium-sized microwave safe bowl, melt the chocolate.
burn the chocolate. Set the chocolate aside to cool briefly.
Once the coconut milk has been refrigerated, the thick white cream should.
In the bowl of a food processor fitted with the steel blade (I love using my.
if it was at room temperature when you added it to the food processor.
Divide the mousse evenly among 4 small 8-ounce containers. Cover each.
container and chill for at least 3 hours or until set. Serve chilled.
Notes
* ⅓ cup (112 g) honey
* ½ cup (40 g) unsweetened cocoa powder, (natural or Dutch-processed, but I
* 1 tablespoon pure vanilla extract
* ⅛ teaspoon kosher salt
* In a double boiler or a medium-sized microwave safe bowl, melt the chocolate
until smooth. To melt the chocolate in the microwave, heat in 30-second
increments at 70% power, stirring in between intervals, taking care not to
burn the chocolate. Set the chocolate aside to cool briefly.
* Once the coconut milk has been refrigerated, the thick white cream should
separate from the liquid. Remove the can from the refrigerator carefully,
taking care not to shake it. Scoop out only the solid white coconut cream and
either reserve the liquid for another use or discard it. You will use only
the cream in this recipe.
* In the bowl of a food processor fitted with the steel blade (I love using my
mini chop food processor here; so easy to clean!), place the coconut cream,
honey, cocoa powder, vanilla, salt and melted chocolate. Cover the food
processor and process the ingredients until they’re well-blended and very
smooth. If your coconut cream was chilled, the mixture will be thicker than
if it was at room temperature when you added it to the food processor.
* Divide the mousse evenly among 4 small 8-ounce containers. Cover each
container and chill for at least 3 hours or until set. Serve chilled.
Coconut cream is the solid in a can of full-fat canned coconut. In this recipe,
we will use only the cream. Thai Kitchen brand coconut milk and Whole Foods 365
brand coconut milk both work well consistently for this application. So
Delicious brand “Culinary Coconut Milk” also works great for the coconut cream
portion. It comes in an 11 fluid ounce container and can be used as you would a
14-ounce can. Trader Joe’s also sells coconut cream alone, which contains
significantly less liquid and doesn’t need to be refrigerated for it to
Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 722mg | Fiber:
9g | Sugar: 31g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an
Overhead view of cocoa powder vanilla and honey in separate bowls and chocolate
mousse in a jar being scooped out below
view of cocoa powder vanilla and honey in separate bowls and chocolate mousse in
a jar being scooped out below