My brother-in-law is married to a wonderful girl from Switzerland who shared her Grandmother's chocolate mousse recipe with me years ago. It was a family favorite for many years, but hadn't been made for nearly 5 years since we went dairy free. I decided it was time to tackle this recipe and somehow find a way to convert it. It was the most challenging conversion of a recipe I have done....but the results were incredible! It was the most decadent of desserts, and I could hardly believe it was dairy free. Try it, you won't be dissapointed!
Special Notes:
Special Notes:
- I'm dividing the ingredients up into three sub-groups as they are mixed into three separate bowls and then combined at the end.
- Place two cans of coconut milk in the fridge for 4 hours before making recipe. Be careful not to shake them before or after putting them in the fridge, as you will want to be able to scrape the coconut cream off of the top.
Decadent Chocolate Mousse
5 egg whites
1 egg yolk
200 grams sweetened dark chocolate
50 grams milk chocolate (dairy free, we use Enjoy Life brand which uses rice milk)
1 cup coconut milk
1 Tbsp. tapioca starch
2 cans coconut milk
6 oz. plain coconut milk yogurt
- Beat egg whites separately until stiff.
- Combine one cup coconut milk with 1 Tbsp. tapioca starch, mix well. Melt chocolate in the top of a double boiler with coconut milk/tapioca starch combination. As chocolate melts, add egg yolk.
- Using the two cans of coconut milk, which have been refrigerated for 4 hours, carefully scrape off the thick cream from the top (use approximately the top half of each can). Discard the remaining bottom half of both cans of coconut milk, as this will just be the watery portion that remains. Beat coconut cream until stiff. Keep the plain coconut milk yogurt separate.
- Fold together chocolate mixture, egg whites, whipped coconut cream and plain coconut milk yogurt in a large bowl. Stir just until mixed, being careful not to stir too much.
- Pour into dessert bowls, chill for 8 hours. Serve & enjoy!