I eat a lot of chocolate. In fact, I can’t remember the last time I went a day without chocolate, which is probably something I need to address because eating a pack of Justin’s dark chocolate peanut butter cups (or half a Chocolove almond and sea salt dark chocolate bar) every single day is a bit on the excessive side. Not to mention, expensive. But no thanks to this recipe, my diehard chocolate habit won’t be changing anytime soon. And despite the fact that Thom doesn’t really care for chocolate (MORE FOR US!) or spoonable desserts that aren’t frozen, he’s ditched his late night bowl of Ben & Jerry’s for this two ingredient chocolate mousse because it’s just that good.
But before you ditch your late night ice cream habit, too, there are a few things we need to sort out before you get started. The first is that this recipe requires the use of a double boiler. If you don’t have a double boiler (or an insert), simply place a large bowl over your pot of boiling water to serve as the insert. If you live near an IKEA, I highly recommend this double boiler insert as it’s become one of the most useful items in my kitchen (if you don’t live near an IKEA, there’s a similar melting pot on Amazon). If you couldn’t give two shits about a fancy double boiler insert, just go the large bowl route. Or zap the chocolate in a microwave. Just figure out a way to melt the chocolate without burning it, ok?
Once the chocolate is melted you’re going to need to mix it with the almondmilk. Using a hand mixer is the preferred method but isn’t absolutely necessary. If you don’t have a hand mixer, you’ll have to use a whisk to beat the crap out of the mixture for a good 5-7 minutes. But look on the bright side – your dominate whisking arm is going to get a killer workout. I also recommend letting the chocolate cool for a few minutes (after you remove it from the stove) and decreasing the almondmilk to 2/3 cup so you’re not mixing nearly as long.
Lastly, the quality of your chocolate will play a huge role in the outcome of your mousse; good quality chocolate = good quality mousse. If you want something sweet and just barely rich, go for 55-65% cocoa solids. For something with a balance of sweet and rich, go for 65-75% cocoa solids, and for something intensely rich (my favorite), 75%+ will be ace (this was far too bitter for Thom, who doesn’t care for chocolate all that much). Anything over 80% will compromise the sweetness so you’ll want to use Califia’s vanilla almondmilk to balance that out.
Notes: If you’re not into flavored chocolate mousse, feel free to replace the toasted coconut almondmilk with Califia’s unsweetened almondmilk. If you want a mousse that’s a bit thicker (this one is seriously light but other variations use considerably less liquid), decrease the almondmilk to 1/2 or 2/3 cup. If you’re in the mood for chocolate mousse pie, double the mousse recipe and pair it with this pie crust and top with coconut whipped cream. And shaved chocolate, just because. But if you can wait a few weeks, there will be a delicious chocolate mousse pie coming your way toward the beginning of April.
This post is sponsored by Califia Farms. All opinions are my own, and I think Califia rules.
TOASTED COCONUT CHOCOLATE MOUSSE
6 oz good quality dark chocolate, 65% dark
3/4 cup Califia Farms toasted coconut almondmilk
Coconut whipped cream
Toasted coconut flakes
Halfway fill a large mixing bowl with ice cubes; set aside. Place four small jars (or 6 if you’d prefer smaller portions) near your work area. Fill a medium size pot with an inch or two of water; place a double boiler insert, or a large bowl, over the pot. Add the chocolate and melt completely. Once it’s melted, remove from heat and set the double boiler insert over the prepared bowl of ice cubes. Add the milk and stir with a spatula until mostly combined (make sure to scrape the bottom and edges of the insert while you’re mixing). Using a hand mixer on medium-low speed, beat the mixture for 3-5 minutes. During this time it’s going to be super bubbly, then fine lines will start to appear. Once the bubbles have diminished and all you can see are lines, mix for an additional 10 seconds then work quickly to pour the mousse into the jars. Tap each jar on the counter to remove any trapped air bubbles, top with lid, then refrigerate for at least 2 hours, or until set. Mousse will keep in the refrigerator for up to 5 days.
If you happen to overmix the the mousse and it cannot be poured into the jars, return the double boiler insert to the pot of water, melt the mixture completely, then set insert over the bowl of ice cubes and start the mixing process again.
When you’re ready to serve, top with coconut whipped cream, toasted coconut flakes, and chocolate shavings.
Yield: 4 servings
Double espresso chocolate mousse – Use at least 75% dark chocolate. Replace the almondmilk with Califia’s double espresso iced coffee. Dust with equal parts espresso powder and cocoa powder.
Early grey chocolate mousse – Infuse almondmilk with a bag of earl grey tea (or your favorite tea). Top with a dash of cinnamon and a handful of cacao nibs.
Boozy chocolate mousse – Replace up to 2 tablespoons of the almondmilk with your favorite liquor (whiskey and hazelnut liqueur were my favorite) and top with coconut whipped cream and cocoa powder.
Peanut butter chocolate mousse – Stir 2 tablespoons of creamy peanut butter into the melted chocolate, just before adding the almondmilk. Top with peanut butter coconut whipped cream and a drizzle of melted peanut butter.
Maple chocolate mousse – Use at least 75% dark chocolate. Replace 2 tablespoons of almondmilk with 2 tablespoons of grade B maple syrup. If you have maple extract on hand, throw in 1/2 teaspoon of that. Top with shaved chocolate.
Chocolate hazelnut mousse – Stir 2 tablespoons of creamy chocolate hazelnut spread into the melted chocolate, just before adding the almondmilk. Replace 1 tablespoon of almondmilk with 1 tablespoon of hazelnut liqueur. Top with coconut whipped cream, roasted hazelnuts, and shaved chocolate.
Irish cream chocolate mousse – Use at least 75% dark chocolate. Replace the almondmilk with Califia’s café latte iced coffee and substitute up to 2 tablespoons of whiskey for the iced coffee. Top with a dollop of coconut whipped cream and espresso powder.