When I told you I loved chocolate mousse I wasn’t kidding. I loved how simple it was to make, how light it felt and how healthy it was. Well, there is another (avocado one) that I would love to try.
We are heading to Spain on Sunday (I’m writing it on Friday), I’m not packed, the workweek was really thought that my neck is so stiff, I don’t have a clue what food should I eat there and our social life is blooming, today we are having friends over, tomorrow we are visiting other friends. So I’m sure that you can guess I’m not up for proper cooking and baking.
Maybe that’s just a sign I should wing it and not worry too much about details.
This mousse is super simple, you just need to chill the coconut milk overnight. It’s a little bit lighter than chestnut pots, but a little bit more fragrant as well.
Cardamom and coffee chocolate mousse
Makes: Serves 4
Recipe slightly adapted from Trufla
- 1x400ml can coconut milk, chilled in a fridge overnight
- 100g dark chocolate
- 3 pods of green cardamom, ground
- 2 tsp maple syrup or honey
- 1 Tbsp coffee liqueur
- 1 1/2 instant espresso powder
- pinch of salt
Whip the coconut milk until it starts to thicken. Put it back into a fridge.
Melt the chocolate over a saucepan of simmering water. Add ground cardamom, maple syrup or honey, espresso powder, coffee liqueur, and salt. Stir it.
Let it cool.
Start whipping the chocolate gradually adding the whipped coconut milk until smooth.
Transfer the mousse to small cups or ramekins and refrigerate overnight, or until ready to serve.