A tofu free chocolate mousse
- 1 14oz can full fat coconut milk (refrigerated till cold)
- 2 tablespoons powder sugar or sweetener of choice
- 1 teaspoon vanilla extract (or peppermint, rum etc)
- 2 teaspoons agar flakes
- 3/4 cup semi-sweet chocolate chips
1. Open the can of cold coconut milk and scoop out all the separated cream into a medium size mixing bowl. Try not to scoop out too much of the liquid along with the cream, it's best to leave some bits of fat floating around the coconut water in the can than to mix too much liquid with the fat.
2. Add the sweetener and vanilla extract to the cream. Using an electric mixer (with cold beaters) beat the cream until light and fluffy for about two minutes. Refrigerate it while you work on the chocolate (you will need the beaters again later).
3. Pour the liquid contents of the coconut milk can into a saucepan and stir in the agar flakes. Let the agar flakes soak in the liquid for 15 minutes. Simmer for about 8 minutes until the flakes are mostly dissolved. My flakes never dissolve completely! If your agar flakes are rebellious too, just transfer the saucepan contents to a blender or magic bullet and blend for a minute or two.
4. Place the chocolate chips in a medium sized bowl. Using a fine mesh strainer to catch any undissolved agar flakes, pour the hot liquid/agar mixture right over the chocolate chips. Stir until smooth. Not getting smooth? Microwave it for 20 seconds and stir vigorously until smooth. Repeat if necessary. Refrigerate for two hours.
5. Remove the cold chocolate from the fridge and use an electric mixer to beat it until soft and creamy, about one minute.
6. If you were able to resist eating the coconut cream by the spoonful, remove it from the fridge and use a spatula to gently fold (don't stir or beat or whisk!) 3/4 cup of cream into the chocolate. This will leave you about 1/4 cup of coconut cream that you can serve as a topping later. Refrigerate for at least an hour, but the longer you wait the better!