I love dark chocolate. I can’t get enough of it. After all, it is supposed to be good for you. Reports say it lowers blood pressure and reduces LDL Cholesterol (neither of which is a not problem I have mind you), and it is full of antioxidants.
But it is loaded with calories and unfortunately I am not able to eat it in moderation. I can finish a whole 100g bar in one sitting, so I needed to find a way to make it last longer and discovered this recipe for a very simple dark chocolate mousse.
Ok, so I have cheated a bit as it is not refined sugar-free but the higher the cocoa content of the bar the less sugar and more antioxidants.
The coconut cream also contains antioxidants and is a good source of healthy fats. It also contains lauric acid which has anti-viral and anti-bacterial properties.
This takes only a couple of minutes to make and is an easy way to impress people with your culinary skills!
- 100g of dark chocolate (cocoa content of 70% or more)
- 1 tsp of vanilla powder or extract
- 200 ml of coconut cream
- Pinch of salt
Break the chocolate bar into small pieces and melt in a double boiler. For those of you who don’t know, a double boiler is simply a bowl placed over a pan of simmering water.
The steam from the water heats the bowl and will melt the chocolate inside without it sticking and burning.
Once melted add a pinch of salt and put it to one side to cool.
In a separate bowl whip the coconut cream to soft peaks and then fold in the cooled chocolate, and the vanilla.
Pour the finished mixture into ramekins and then keep in the refrigerator to set.
Simple aint it?
- This also works with coconut milk if you can’t find coconut cream easily. You can’t whip it into peaks but it still seems to set as well.
- Remove from the fridge about 10 minutes before serving so that the mousse softens up.
- With the blade of a knife, scrape the back of the chocolate bar before melting it and use the chocolate shavings to decorate the finished mousse.