Chocolate Mousse
(pictured with chocolate chips)
Inspired
by:
Urbanposer.blogspot.it
Why?
As usual with these great discoveries, the story
begins with failure! I tried to make a soy free slice for a friend, but used
olive oil as a margarine substitute and the slice although chocolatey ended up
tasting like olive oil! So I thought a mousse slice would mask the flavor
nicely. Am always looking for new ways of doing things, and this mousse recipe
was quick and easy.
Time
Taken:
Overnight refrigeration of coconut milk+ 5 minutes.
Number of
Dirty Dishes:
Medium sized bowl, beater, measuring spoons/cups.
I used:
1 cup of
chilled coconut cream (the solid white part not the watery part)
5 tbs
cocoa
2 tsp
vanilla
½ cup
icing sugar (it’s supposed to be 3tbs honey but the lid was stuck on the jar!)
What I
did:
Scoop the cold coconut cream into a medium sized
bowl.
Add cocoa, vanilla and icing sugar and beat for 2-5
minutes until combined and fluffy.
Eat, or chill and eat later.
Comments
after eating Chocolate mousse:
Yum and wow. So easy!
My husband likes the other mousse recipes better
than this though.
What I
would do different:
When I can get the lid off my honey, I will try it
with that instead of icing sugar!
I want to try this method to make different flavours
of mousse!
