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- chocolate 70% - 190 grams (about 1 cup-chopped) (dairy free dark- I used Lindt)
- coconut cream - 15 ounces (443 ml)
- sugared cranberries or chocolate swirls - for garnish (optional)
Directions
- Place coconut cream in the refrigerator overnight. (I also like to place my bowl and whipping beaters in the refrigerator as well, as it helps the stiff peaks to form faster)
- In a large metal bowl add cold coconut cream and beat until stiff peaks form. (You can either do this by hand with a whisk, if you feel like building up some muscles, or with ann electric beater)
- Step 2: Melt the chocolate bar in a microwave, first coarsely chop the chocolate (Save other 20 grams for garnishing or snacking) Place in a microwave safe bowl and heat on 50% power for 1 minute (only put in microwave for 15 seconds at a time and stir and check- do not over heat as chocolate will break). Remove from the microwave and stir. Continue this process until the chocolate is almost melted. Then stir until the chocolate is smooth. Alternatively, you can melt chocolate slowly on top of a double boiler but make sure that the water on the bottom is barely simmering.
- FYI: Please keeps these following tips in mind when working with chocolate. Chocolate and water do NOT mix and the chocolate will seize up (hardens and cracks) when it comes in contact with water . The steam from the bottom of a double boiler can cause this problem. Make sure to keep your chocolate dry as it melts. If your chocolate does seize up, no worries, you can blend in a teaspoon of vegetable oil and the chocolate should smooth out again. When making chocolate decorations or chocolate swirls, keep chocolate in the refrigerator up to the minute you are ready to work with it, so it does not soften.
- Gently fold melted chocolate into whipped coconut cream until well mixed.
- Spoon velvety chocolate mousse into glass dishes or martini glasses and garnish with chocolate curls or coconut sugared cranberries. Enjoy the chocolate buzz!
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