Thursday, August 11, 2016

Get loose with the mousse

(I'm not DEVO...I didn't have the patience to whip it REAL good)

I've got a good one here kids!  Chocolate Coconut Cream Mousse.

Some things on Pinterest can be a total fail.  But not this little gem of a dessert.  Well... it was a total failure the first time I tried it.  Because I bought the wrong ingredient.  But here goes.  Go to your grocery store and get a can of coconut cream.  Don't skimp and buy the "lite" kind.  And do not buy the coconut milk in the dairy section.  (That was my first mistake.)  You need to buy the canned stuff in the Asian section of your market.

Now go home and put your can of coconut cream in your fridge.  Overnight.  Or if you're like me, for 2 weeks.  Either way, the goal is to harden the cream so you can scoop it out, allowing the watery part to sit on the bottom of the can.  You are now aware of the when you go to grab your can from the fridge, do not, I repeat...DO NOT SHAKE THE CAN.  Or you will have to start all over again and this dessert is too good to wait another 24 hours.

Open your can and scoop out the hardened cream into a bowl.  Don't worry if you get a little bit of the water in the bowl, it's not the end of the world.  Now, toss the rest of the coconut water in the sink...or rub it on your face, or hair or feet or gargle it, or brush your teeth with it.  There's a million things it's good for.  Whatever.

With a mixer, beat the cream until well, creamy.  You will know.  You may have to take a little time tending to the harder chunks in the bunch, but we are making a mousse, so make it mousse-like.  Next, add in 1 tablespoon of confectioner's sugar.  Not real sugar.  The powdered kind that you would put on French toast.  Beat that until incorporated.  Next...add in 1 1/2 tablespoons of unsweetened cocoa powder and beat that until incorporated.  Try not to eat it all right now, like me.  Find a nice little ramekin or bowl and scoop the mousse into it and refrigerate for a few hours.

Serve whenever.  This makes about 2 servings.  So double it if you have more peeps.  You can even reserve some of the coconut cream before you add the cocoa powder and use it as a whipped topping.  It's a pretty decadent dessert.  It's not really as sweet as it is chocolatey.  Which is my kind of thing.  I suppose if you want, you can add in more confectioner's sugar.  Or maybe some vanilla or a liqueur of some kind.  But to me, this a perfect little dessert with a lot of health benefits. 

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