Ethereal Chocolate Mousse

Allergens

Nuts (almond milk), Soy (not included)

Ingredients

• 10 oz dark chocolate (70% cocoa), finely chopped
• 1 cup almond milk
• 1/2 cup coconut cream
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a double boiler, gently melt the chopped dark chocolate over low heat. Stir occasionally to ensure even melting.
2. Once the chocolate is fully melted, remove it from the heat and set aside to slightly cool.
3. In another saucepan, heat the almond milk and coconut cream together until they begin to steam but do not boil. Remove from heat and stir in vanilla extract and a pinch of sea salt.
4. Slowly pour the warmed almond milk mixture over the melted chocolate while continuously whisking to avoid lumps. Continue whisking until fully combined and silky smooth.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mousse to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
6. When ready to serve, gently whisk the mousse to achieve a light, airy texture. Spoon into individual dessert glasses and enjoy every divine spoonful.

Chef’s Insight

The secret to a smooth and lump-free mousse is whisking the almond milk into the melted chocolate while it's still warm, which helps the ingredients blend together seamlessly.

Notes

This recipe is vegan and can be gluten-free if you choose to garnish with gluten-free cocoa powder.