By Lisa McInerney - Mummy Made.It
I am not a romantic person. I don’t eat chocolates, flowers make me sneeze and I’m such a scrooge with money that I’d yell at my husband if he ‘wasted’ money on a Valentines present for me (trust me; he knows this from experience!). My idea of romance is seeing my beloved unpack the dishwasher without being asked. He’d totally rock my world if I came home to find the house vacuumed!
I like to be romantic with food. For years I have been cooking my husband’s favourite foods on our wedding anniversary and Valentine’s Day (which happen to be 4 days apart). I should clarify that; I’ve been cooking my healthier versions of his favourite foods, that way he has to share them with me! There’s been strawberry heart cakes, lemon meringue pies and a trifle so gigantic that all possibility of romance was lost that evening as we lay in a food coma on the couch.
This year I’ve decided to make this Triple Chocolate Mousse. There’s a couple of reasons why; it’s so easy, it won’t take me all day to make and it only makes 2 desserts so I won’t be tempted with leftovers (although, when the mousse is this easy to make I am tempted to make it daily!).
I have served the Triple Chocolate Mousse in fancy champagne glasses and drizzled all my chocolate sauce on top to make sure it looks as romantic and decadent as possible. If Chocolate could talk I’m pretty sure this dessert would say “I love you” (or maybe that’s just what I whisper to it as I sneak another bite!!).
This Triple Chocolate Mousse is egg based and uses heavily whisked egg whites to create a light yet filling chocolate texture. Make sure you don’t over stir the mixture when folding the egg whites through; a light touch is the key to keeping the mousse fluffy. The Fudge sauce is made within minutes and the key to perfect Chocolate Cream is making sure you use only the thickened part of the can of Coconut Cream/Milk. You’ll only make the mistake once of using the watery part of the can as it results in a floppy mess instead of beautiful thick dairy free cream. My hot tip; always have an opened tin of coconut cream/milk in the fridge so you have the thickened cream ready at a moment’s notice. Otherwise you’ll have to wait up to 24 hours for the cream to thicken and separate.
From my heart to your tummy; Happy Valentine’s Day!
Dairy Free Triple Chocolate Mousse Recipe
Gluten free, wheat free, dairy free, soy free, nut free
SERVES: 2 romantic mousses
PREPARATION TIME: 10 minutes
FRIDGE TIME: 4 hours
½ cup coconut cream (place a can of coconut cream/milk in the fridge, with the lid removed, for 24 hours. Scoop out and use the thickened cream, discarding the watery remains)
2 tbsps cocoa / cacao
2 tsps maple syrup
1 tsp vanilla extract
- Place the coconut oil in a medium saucepan and melt over a very low heat. Add the maple syrup and vanilla and stir until combined. Add the cocoa and stir until combined (do not let the coconut oil get too hot)
- Remove the saucepan from the heat (the mixture will be luke warm at the most) and whisk in the egg yolks. Allow the mixture to cool while you do the whisk the eggs
- Place the egg whites in a clean bowl of a kitchen stand mixer with a whisk attachment. Whisk the egg whites until stiff peaks form
- Take 1/3 of the egg white mixture and gently fold it into the chocolate mixture (if the saucepan is too small to do this transfer the mixture to a larger bowl before adding the egg white). Fold until the streaks of white are gone
- Add another 1/3 of the egg white and gently fold into the chocolate mixture, making sure that the egg whites retain some of their stiffness
- Add the final 1/3 of the stiffened egg white. If this has 'deflated' or gone watery then whisk it again before adding. Fold through until no white streaks or lumps remain
- The Mousse can now be divided into glasses, ramekins or just scooped into a serving bowl (I used 2 wine glasses). Place the mousse in the fridge for a minimum of 4 hours. Top with chocolate cream and chocolate fudge sauce
- For a decadent Valentine’s Day dessert, drizzle some of the Fudge Sauce into the glasses before adding the mousse
- Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender). Discard the watery remains from the can
- Add the maple syrup and vanilla extract and whip until combined. Shift the cocoa over the cream and whip until incorporated. Pour the cream over the set mousse, or if using later store the cream in the fridge
- Place all of the ingredients in a saucepan and bring to the boil over medium heat. Ensure that you stir constantly otherwise it may stick and burn
- Taste and add the extra cream if the sauce is too strong in flavour. Allow the sauce to cool slightly before adding it to the mousse. It can be poured into a glass jar and stored in the fridge. This sauce will thicken in the fridge
Enjoy! Lisa & Lisa x
About Lisa McInerney from Mummy Made.It
Lisa McInerney is a mum and a Chiropractor from Victoria with a passion for healthy, creative baking. With 3 young children she knows the value of providing the best possible nutrition to create healthy bodies and minds. Her website, Mummy Made.It, features healthier versions of your favorite desserts and treats using gluten free, paleo friendly and natural ingredients. Lisa has a fascination with using sweet potato in desserts and many of the recipes use vegetables and fruits in ways you have never imagined. Healthy can be Tasty!
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