Cacau Brazilian Chocolate Mousse

Allergens

None

Ingredients

• 100g Dark Chocolate, Vegetarian
• 250ml Almond Milk
• 1 tsp Vanilla Extract
• 1 tbsp Agave Syrup or Maple Syrup
• 1/2 tsp Sea Salt
• 1 tsp Unsweetened Cocoa Powder
• 1 tbsp Cornstarch
• Fresh Berries for Garnish

Instructions

1. Begin by chopping the dark chocolate into small, even pieces to ensure smooth consistency.
2. In a small saucepan, combine almond milk, vanilla extract, and agave syrup or maple syrup over medium heat. Allow it to simmer gently until steaming.
3. Meanwhile, in a separate bowl, sift together the cocoa powder and cornstarch, creating a smooth blend.
4. Slowly pour half of the warm almond milk mixture into the dry ingredients, whisking constantly until fully combined and free of lumps.
5. Gradually add the chocolate to the wet dry mixture, stirring continuously until completely melted and incorporated.
6. Once the chocolate is fully mixed in, return this mixture back to the saucepan with the remaining almond milk mixture.
7. Continue to cook, stirring constantly, over medium heat until it reaches a thick pudding like consistency. Be sure not to let it boil.
8. Remove from heat and immediately divide the mousse into two individual serving glasses or ramekins.
9. Allow the mousse to cool at room temperature before refrigerating for at least 4 hours, or until set.
10. Serve chilled with a garnish of fresh berries and a sprinkle of sea salt.

Chef’s Insight

The cacau is a symbol of celebration in Brazil, and this dessert is perfect for bringing the essence of Brazilian warmth to your table.

Notes

This dessert pairs wonderfully with a glass of Brazilian Guarana soda.