Lightened up, Chocolate Mousse!
Good day, it’s FRIDAY my friends! We meet again. How was your week?! Lately all we hear and watch about is the virus, and unfortunately the media is doing a wonderful job instilling fear in people. I’m just praying it gets better with time, and try to focus on other things in the day to day. Liiiiike, hey we are still going strong on lent for another few weeks! Since I cannot technically bake anything with refined sugar and flour, I am doing a lot of meal/prep cooking rather than baking! I sure do miss it though. However I will say, we’ve been creative with our meals lately. Edamame pasta (I usually get it from Costco!) with pesto and shrimp, fish tacos with grain free flour tortillas (Siete brand is my all my fav), instant pot chili with ingredients like marinara sauce (because I didn’t have canned tomatoes lol), and random stir fry’s because it’s like the kitchen sink! But hey, luckily it’s all been delicious! I don’t crave the carbs like I thought I would, so I’m happy to report that.
I do love my sweets though, and although the need and want for it has subsided, it creeps up here and there. Some nights I eat plain unsweetened yogurt (I love Foragers cashew yogurt) with cacao powder with cinnamon and a bit of date or maple syrup. I got to thinking, why not make this a little bit more decadent? Make it into a chocolate mousse! This recipe is made with all non-dairy ingredients and no refined sugars in the process. Gelatin allows the texture to be what you’re looking for in a mousse, too. Of course if you use whipping cream or whole milk, you will get a much more rich, thicker texture. I generally eat dairy free when it comes to milks/yogurts so it’s totally up to your preference. This recipe can be made vegan if you substitute gelatin with agar agar.
The key to making this mousse gel the way you want it to, is to make sure you dissolve the gelatin in the coconut milk/dairy free milk mixture completely. Hence the step to microwave the bowl before you mix into the chocolate mixture. It’s best to mix and pour into your ramekins quicker than later, and pop it in the fridge for at least a few hours until firm. I let mine sit over night. I imagine this would be great with whip cream or some crunch like almonds or walnuts on top!
Make it ahead and enjoy it for tomorrow night!
Love,
Rina
Lightened Up, Dairy Free Chocolate Mousse
Dairy free means you can have more of this mousse 😉 Just sweet enough to hit that craving.
Gelatin milk bowl
- 1/2 cup Almond milk (any dairy free milk)
- 1/2 cup Coconut milk
- 1 packet Gelatin powder (about 2 tsp)
Chocolate yogurt bowl
- 1/2 cup dairy free yogurt (Foragers cashew milk yogurt is delicious)
- 2 tbsp cacao powder
- 2-3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
Gelatin milk bowl
In one small microwaveable bowl, combine coconut milk and dairy free milk
Sprinkle the gelatin powder evenly on the surface, microwave for 30 seconds, mix and set aside
Chocolate yogurt bowl
In another medium size bowl, combine yogurt, cacao powder, maple syrup, vanilla extract and cinnamon
Mix well and combine the gelatin milk bowl. Double check the gelatin bowl is dissolved of all the gelatin; microwave a bit more if you are concerned there are small clumps.
Pour the mixture into two ramekins and refrigerate for at least 3 hours up to overnight (until firm)
Serve with whipped cream, chopped nuts for some crunch!
