The mousse is the perfect rich chocolately-ness combined with a soft fluffiness. I can’t get enough!
INGREDIENTS...
Chocolate cups200g Dark chocolate - 60 per cent or higher is best
1/2 tsp Salt
1/2 tsp Salt
Jelly300g Frozen raspberries
1 tsp Powdered gelatin
2 tbs Water at room temp
2 tbs Icing sugar
Juice of half a lemon
1/4 tsp Salt
1 tsp Powdered gelatin
2 tbs Water at room temp
2 tbs Icing sugar
Juice of half a lemon
1/4 tsp Salt
Mousse250g Dairy-free dark chocolate - we used 50 per cent
200mls Coconut cream, chilled (It needs to be full fat cream, with a high coconut milk content)
2 Eggs, separated
2 tbs Sugar
1/2 tsp Salt
20mls of the alcohol of your choice (optional)
200mls Coconut cream, chilled (It needs to be full fat cream, with a high coconut milk content)
2 Eggs, separated
2 tbs Sugar
1/2 tsp Salt
20mls of the alcohol of your choice (optional)
To garnishFresh raspberries, cocoa, and dark chocolate shavings
METHOD...
Chocolate cups*
1. For this step we used some silicone cupcake moulds, but anything similar would be fine. For example, chocolate moulds or anything else non-stick.
2. Melt the chocolate over a double boiler - stir in salt.
3. Brush chocolate onto the moulds in an even coating and place in the fridge to set.
4. Once set, apply a second coat and return them to the fridge while you make the jelly. We stopped at two coatings.
Jelly
1. Bloom gelatin per package instructions.
2. Place remaining ingredients in a pan and cook for 5-10 minutes, until soft.
3. Add gelatin and stir in.
4. Puree and strain the mixture. Taste for sugar and lemon juice - adjust if necessary.
5. Place in a pourable container and put in the fridge to cool.
NOTE: You want the jelly to be as cold as possible before putting it into the moulds, to avoid melting them.
6. Once cooled, fill the chocolate moulds a third of the way with the jelly mix.
7. Return to the fridge to set for an hour or so before making the mousse.
Mousse
1. Place your mixing bowl and beater/whisk for the coconut cream in the fridge to chill.
2. Melt the chocolate over a double boiler and set aside to cool.
3. Take the bowl, beater and coconut cream out of the fridge. Place the cream in the bowl and beat until you get stiff peaks.**
4. Add the egg yolks and mix through.
5. Once the chocolate is cooled, add it in. This is also when you would add the alcohol if you're using it***. Add the salt and mix to combine. The mixture will soften, because of the heat from the chocolate, to a soft peaks look. This is fine.
6. Beat the egg whites and sugar to stiff peaks and gently fold into the cream/chocolate mixture - just until little colour variation remains.
7. Pour into the moulds over the jelly. Allow to set in the fridge for a few hours.
To serve
Remove from the fridge and top with a dusting of cocoa, fresh raspberries and chocolate shavings.
* While the cups are very cool and a fun way to plate these, they are optional. If you don't have any moulds, making this dish in a couple of nice wine or cocktail glasses would be almost as good!
** There can be some trial and error with this step so ensure you have the right brand of cream, and that it's cold enough. It needs to be full fat cream with a high coconut milk content, otherwise it won't work.
*** We used raspberry vodka to make the cups more "grown up".
You can find more of Vicki's dairy-free recipes at Cast Iron Cookie.
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