#chocoalte mousse

[easyeatinggreen]

Vegan Chocolate Mousse

A while ago I ran across this post from Oh She Glows on making Coconut Whipped Cream. I tried making it a few times with various brands of coconut milk, and discovered my favorite was Trader Joe’s Coconut Creme (although it’s not organic and does have a few additives). I was so impressed with the results that I started thinking about other things I could make this new lactose-free whipped cream…

View On WordPress

[sexy-desserts]

[foodplay]

Chocolate Mousse

I use 6 squares of chocolate (and 1 square for decoration) and coffee instead of water.

8 (1 ounce) squares semisweet chocolate, coarsely chopped

1/2 cup coffee, divided

2 tablespoons butter (no substitutes)

3 egg yolks

2 tablespoons sugar

1 1/4 cups whipping cream, whipped

Directions

In a double boiler, heat chocolate, 1/4 cup coffee and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining coffee. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

Serves 6.