Creamy, delicious and light chocolate mousse.
A few words about the ingredients:
- The main component of the mousse is coconut cream. Coconut and water content of the cream may separate when chilled. This is normal, but if this happens use only the creamy, fatty coconut content for the recipe.
- To sweeten this dessert I use birch xylitol. If you don’t have corn intolerance, you can use corn xylitol as well. Those whose body is not used to xylitol should use an other type of sweetener, since xylitol can have a laxative effect when consumed in larger amounts.
Makes 3 servings.
- 240 g chilled coconut cream
- 160 ml water + 4.5 tbsp to dissolve gelatin sheets
- 30 g unsweetened cocoa powder (20–22%)
- 40 g birch xylitol
- 60 g unsweetened, unseasoned apple sauce (homemade apple sauce recipe here, or you can use 100% apple baby dessert as well).
- 1/2 tsp Bourbon vanilla powder
- a pinch of salt
- 3 gelatin sheets.
- Soak gelatin sheets in cold water for 5 minutes. Drain them, squeeze out excess water and start heating the sheets with 4.5 tbsp of water just until dissolved (don’t cook). Let the gelatin liquid cool.
- When gelatin is cooled, mix the dry ingredients in a bowl then add the 160 ml water and apple sauce to the mixture (I usually use a whisk for this rather than a spoon because I think this way it takes a shorter time to reach a smooth texture).
- Whip the coconut cream in a bowl.
- Add gelatin to the cocoa mixture and mix them well. Then add the mixture to the whipped coconut cream and whisk together. (Don’t use a machine, just a whisk.)
- Serve the mousse into glasses and chill for 2 hours.
- You can top it with fresh fruits and raisins before serving.
Try the strawberry mousse as well!