So…I did this recipe for some stellar Oscar partying, but sometimes I just randomly crave chocolate mousse. Any excuse will do! St. Patty’s Day, Awards Ceremony, a get-together with friends…Do you ever have that craving or am I totally weird?
Have you ever made chocolate mousse? It’s more work than I like to do. It involves a double broiler, butter, eggs, cream, lots of sugar and lots of time. When I’m craving this, I don’t want to spend 3 hours making it and waiting for it to cool down! And the original recipe is much too processed for me to make. What if I told you that you can get the same taste and amazing flavor without having to cook anything and with whole food ingredients? For me, I will never make dairy mousse again. And why would I? Mousse feels so heavy and this is so easy to make! I feel great eating this black and white mousse recipe, the texture is so fluffy and rich you won’t believe it’s good for you.
Best part is you can eat it quickly, or save some since on day 2 it tastes even better! I love recipes that improve with age. It’s motivation to not eat it all at once.
I definitely won’t be telling you this is a lowfat dessert. Usually I prefer making pudding as a regular rotation, which is pretty much the pudding layer from my Missisippi Mud Pie recipe minus the coconut oil and I only make half the recipe. However there are special occasions that this is perfect for! Like…the upcoming Oscars. Or add a little bit of Guinness instead of the coconut milk reserve (if you are vegan, make sure you use the Extra Stout version) and have yourself a great St. Patrick’s Day dessert.
Coconut Milk is a very versatile non-dairy milk. Last week I used it to make a creamy curry sauce for curried Indian potatoes and this week I’m using it for chocolate mousse. It’s great for arthritis because it contains selenium and it’s great for cardiovascular health.
Something that I found interesting after reading this article was it contains lauric acid. I had no idea you could get this from a plant since there are few foods that contain it and it is a big part of milk–especially breast milk. According to WebMD, “Lauric acid is used for treating viral infections including influenza (the flu); swine flu; avian flu; the common cold; fever blisters, cold sores, and genital herpes caused by herpes simplex virus (HSV); genital warts caused by human papillomavirus (HPV); and HIV/AIDS. It is also used for preventing the transmission of HIV from mothers to children.” It also is used to treat acne. So even though it is a high fat treat, don’t feel guilty when you do eat it!
When you make this, you can eat it right away, but blending does tend to melt the cream. The longer you refrigerate after the more mousse-like texture it will have. Mine was a little more like pudding until I refrigerated it.
Something important that you need to know is how to make coconut cream. I know you can buy coconut cream separately, but don’t. You get much less cream when you buy it separately. Plus, it just doesn’t have quite the same fluffy texture in my opinion.
How to make coconut whipped cream from coconut milk
1. Refrigerate a can of coconut milk overnight. This will separate the fat/cream from the liquid. Make sure the can is right side up! I just leave my coconut milk in the fridge so it’s ready to go whenever I need it.
2. Take the can out of the fridge and turn it upside down.
3. Take the coconut liquid out and save it for later. We will use a little in this recipe, but usually I use it in smoothies.
4. What’s left should be solid. Scoop out the cream and use it for coconut whipped cream.
- 2 cans coconut milk (just the cream)
- 1 tsp vanila paste
- 1 tsp vanilla powder
- 2 tsp coconut nectar
- 1/8 tsp orange blossom water (optional)
- 1 banana
- 1/4 tsp fleur de sel
- 1/4 cup + 1 tbsp cacao
- 1/4 cup of coconut milk reserve or Guinness
2 cans coconut milk (just the cream)
1 tsp vanilla paste
1 tsp vanilla powder
2 tsp coconut nectar
1/8 tsp orange blossom water (optional)
Take out half of the cream and refrigerate. Then, add to what’s left in the blender:
1/4 tsp fleur de sel
1/4 cup coconut milk reserve (or Guinness or nut milk)
1/4 cup+1 tbsp cacao
Refrigerate in a separate bowl.
After a 1/2 hour, stir and see if the consistency has changed from pudding-like to mousse. If not, refrigerate for another 1/2 hour.
Layer the mousse and cream in a glass and serve!
I used white chocolate mint shavings from my leftover frozen white chocolate layer from my peppermint bark recipe.
Other topping options include: chocolate chips, chopped nuts, raspberries, drizzle of a fruit syrup or coulis (juice cooked down with a little sweetener would work great!).
Notes: I did not make the white whipped cream layer very sweet. Your taste buds may prefer an extra tsp of coconut nectar or other sweetener (maple syrup, coconut sugar, etc.). For me, after the cream is first made I don’t like it any sweeter than in the recipe, but on day 2 the cream texture changes a bit and was better a little sweeter.
Eat Clean, Eat Well,
*I am an amazon affiliate and receive a small percentage if you buy any amazon links from my site. This money goes towards my food budget to make the recipes you see here. Every little bit helps! If you want to check out amazon, here’s a link to get there!