About a month after my little girl was born, we found out she was allergic to a certain protein in dairy. Apparently this is very common in infants and most of them outgrow it within the first six months of their lives. Since I was nursing her, I had to learn all kinds of modifications to my diet to accomodate this. And because “stressed” spelled backwards is “desserts”, it only made sense to learn non-dairy versions of my favourite desserts to help me through those rough first couple of weeks!
This chocolate mousse is one of the simplest recipes I’ve ever made, and tastes deliciously light. The only caveat is that you may have to plan ahead because the coconut milk needs to chill in the fridge overnight. Or, you can leave a couple of cans in the fridge all the time so that you can whip up this (and other) delicious dessert(s) as the cravings strike! Dark chocolate is almost entirely devoid of milk solids and is perfect for that rich, chocolatey goodness. In fact, I liked it so much, I will continue to have this in my dessert repertoire instead of its dairy counterpart even after I go back to my regular diet.
This recipe is a modification of this one from Cafè Delites.
- Coconut milk – 2 cans, 400ml each (prepared as outlined in Step 1 below)
- Icing sugar – 1 tbsp
- Cocoa powder – 3 tbsp
- Dark chocolate chips – 1/3 cup (about 50g), melted
- Pinch of salt
- Chocolate shavings to garnish (optional)
- Prepare the coconut cream. It is best to prepare the cream yourself rather than buying prepared cans of coconut cream, which don’t taste quite as creamy. Also, try to pick a brand that does not contain guar gum (mine only lists water & coconut as ingredients and turned out great) for the best quality of cream. Place the cans at the back of the fridge, where it is coldest, overnight or for at least 8 hours. Very carefully, without shaking it much, take it out of the fridge and spoon out the solid cream on top. You can use the remaining coconut water in smoothies or to make any kind of dough.
- Into the bowl containing the cream, add the icing sugar and whip it on high until the mixture is thick and creamy. It will be the consistency of meringue at the soft-peak stage.
- Melt the chocolate chips, either by placing over a pot of simmering water (double boiler method) or by microwaving in 20-second intervals and stirring in between, until all the chocolate is melted and smooth. Cool to room temperature. Carefully, fold in the cocoa powder, salt and molten chocolate until combined thoroughly, being careful not to deflate the cream mixture more than necessary. Place the mousse in the fridge to set. Top with shaved chocolate, if desired. I served mine in homemade chocolate cups.
- Dig in!