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Hello it's Magalie from CherryPepper Magazine, today we are making a Chocolate Mousse
There are some vegan alternatives to the classic chocolate mousse, I'm going to show you my favorite recipe
It's quick, easy to make and you don't need many ingredients
We'll use the solid part of the coconut milk, if you want you can put the liquid in a smoothie for example
Put the coconut in the bowl
Little tip: you can whip the coconut before you put it in the fridge, that way it will be smooth and easier to work
Put the bowl in the fridge for a few hours or in the freezer for half an hour
When you choose your coconut milk pay attention to the percentage of fat
Some coconut milks are cut with water and have 10% of fat or even less
It's ok for a curry but not for a mousse
These coconut milks are often sold in carton and are entirely liquid
You'll need a coconut milk can with at least 15 to 17% of fat
Melt the chocolate in a bain-marie
Let the chocolate cool down
During this time, you can begin to whip your coconut
Whisk the coconut and the vanilla for a few minutes
Then, add the sugar gradually
You can make this recipe without added sugar or replace it with mapple sirup, coconut sugar or any other sweetener you like
Add the chocolate little by little, the mousse will set almost immediatly
Transfer the mousse in a pastry bag
You can warm up the bag in your hands to facilitate the work