30 mins
~10 servings
Chocolate mousse topped with coconut cream. What more is there to say? Be patient while whisking, your arm will want to tap out but stay focused on the sweet, sweet success of that first bite. Adapted from NYT test kitchen.
Ingredients
- 265 grams chocolate
- 1 cup water
- 1 (15 ounce) can coconut cream
Preparation
- Place a medium sized metal mixing bowl in the freezer.
- Prepare a double boiler and melt the chocolate + 1 cup water.
- Once melted, make an ice bath in a large bowl filled with ice and water. Place the frozen metal bowl into the ice bath and pour your melted chocolate mixture into the frozen bowl.
- Whisk vigorously for 5-7 minutes until stiff peaks.
- Press the chocolate mousse evenly into a flat bottomed dish.
- Open can of coconut cream and spoon out the solid cream onto the chocolate until you hit liquid in the can.
- Refrigerate until ready to serve.
- *Optional: for more sweetness, add 2 tablespoons of maple syrup or powdered sugar to the coconut cream.
- Flavor variation: top chocolate with a thin layer of nut butter before topping with coconut cream.