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WHITE CHOCOLATE MOUSSE

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WHITE CHOCOLATE MOUSSE

danielle copperman

I use coconut milk in so many of my recipes, especially with breakfasts and desserts such as pancakes, porridge, puddings and to make creams. It is such a versatile ingredient that I also use it in most of my savoury recipes too, like Sweet Potato and Kale Tart, Salmon Avocado Pate and in soups, salad dressings and sauces, like Coconut Carbonara and Raw Pad Thai.

One of the best things about coconut milk is that its texture is perfect for making alternative mousses. For example, where chocolate mousse usually involves a lot of cream and a lot of whipping, coconut milk creates the ideal consistency, and without dairy, sugars and additives (although be careful which one you buy, as some will contain stabilisers and sometimes sugars. Buy all natural, organic coconut milk where possible).

Raw chocolate mousse is one of my go-to desserts to make for guests as it is so easy, and fools anyone into thinking it is one of the unhealthiest and most indulgent desserts. In this recipe I left out the cacao powder in order to make a vanilla white chocolate version. The result is an incredibly creamy, incredibly nutritious bowl of what i can only describe as happiness. It's not just about what it doesn't contain (dairy, sugar, wheat, gluten), but is also about the extra things it does contain, like vitamins, minerals, antioxidants, healthy fats and energising properties.

INGREDIENTS

200g Tinned Coconut Milk - solid part only
100g Raw Cashew Nuts
1 Teaspoon Cinnamon
1-2 Teaspoons Lucuma Powder or Maca
1/4 Avocado (optional)
1 Tablespoon Melted Cacao Butter (Coconut Oil if you don’t have access to Cacao Butter)
Himlayan Pink Salt

METHOD
Pour the coconut milk into a blender along with the cashew nuts. Blend for about 5 minutes, until completely smooth. Many people like to soak the nuts before using but if you use plenty of liquid i find it isn’t necessary. When the cashews have disappeared into a paste, add the other ingredients and continue to blend. When completely smooth, pour and scrape into a bowl and cover with cling film to set in the fridge. You can eat it straight from the blender - it is like a creamy yogurt so you would be amazing with homemade granola on top, toasted coconut flakes and berries. If you choose to set it, it works as a very good cream to accompany any dessert. Adding extra flavours and setting it for longer with make it a dessert itself, especially if you add cacao powder; it’s like a raw torte! And if you’re feeling really experimental, set it in the freezer and serve as ice cream!

OPTIONAL FLAVOURS / TOPPINGS
Basil and Rosemary
Cacao Powder
Cacao Nibs, Chopped Nuts and Seeds - to top
Qnola or Homemade Oat Granola - to top
Goji Berries - to top
Homemade Chia Berry Jam - to top or stir through