Creamy, delicious and light chocolate mousse.
Makes 3 servings.
30 g unsweetened cocoa powder (20-22 %)
40 g birch xylitol (if you don’t have corn intolerance, you can use corn xylitol as well); If your body is not used to xylitol yet, use an other sweetener, since xylitol can have a laxative effect when consumed in larger amounts.
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
160 ml water + 4,5 tbsp to dissolve gelatin sheets
240 g chilled coconut cream; Coconut and water content of coconut cream may separate when chilled. This is normal, but in this case use only the creamy, fatty coconut content for the recipe.
- 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!