400 ml coconut cream
2 tblspn cocoa powder
1 cup (tightly packed) soft dried
dates, pitted
300g good-quality dairy free dark
chocolate, roughly chopped
4 small ramekins, glasses or cups to
serve
Soak the dates overnight, blend until a
thick paste and then push through a sieve to make a thick, smooth
paste.
Refrigerate the can of coconut milk
overnight to solidify and separate. Scoop off the thick cream and
discard the transparent liquid.
Place the chocolate in a heatproof bowl
over a pan of gently simmering water (don't let the bowl touch the
water). Stir until melted. Remove bowl from heat and set aside to
cool slightly.
Whip together the date paste, coconut
cream and cocoa powder. Slowly beat in the melted chocolate. Pour
into ramekins and refrigerate for 4 hours.
Yummy! Chocolate mousse is my all time favourite. Its smooth and creamy texture tingle my taste buds. Combining it with fresh strawberries will enhance its taste.
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