“Indulgent Vegan Indonesian Chocolate Mousse Cake with Coconut Lime Curd – A Sensory Masterpiece”

Allergens

None

Ingredients

• 1 cup dairy
• free dark chocolate
• 3/4 cup coconut cream
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup coconut lime curd (recipe below)
• Garnish: toasted coconut flakes and fresh mint leaves Coconut Lime Curd Ingredients:
• 1/2 cup coconut cream
• 1/4 cup cane sugar
• Zest and juice of 1 lime
• 1 tablespoon cornstarch
• Pinch of salt
• 1 tablespoon vegan butter

Instructions

1. In a double boiler, gently melt the dairy free dark chocolate and coconut cream together. Stir until smooth and glossy.
2. In a separate bowl, whisk together almond flour, cocoa powder, and salt. Slowly incorporate the melted chocolate mixture into the dry ingredients, stirring until fully combined.
3. Pour half of the chocolate mixture into individual serving dishes, creating an even layer at the bottom.
4. Cover the chocolate layer with a generous dollop of coconut lime curd (recipe below).
5. Top the curd with the remaining chocolate mixture, ensuring it covers the curd completely.
6. Refrigerate for at least 2 hours or until set.
7. Garnish with toasted coconut flakes and fresh mint leaves before serving. Coconut Lime Curd Instructions:
8. In a saucepan, combine coconut cream, cane sugar, lime zest and juice, cornstarch, salt, and vegan butter.
9. Whisk the mixture constantly over medium heat until it thickens, about 5 7 minutes.
10. Remove from heat and continue to whisk until it cools slightly.

Chef’s Insight

Make sure to use high-quality, dairy-free dark chocolate for best results.

Notes

Ensure all ingredients are vegan and gluten-free if needed.