It also comes together incredibly quickly, in about 15 minutes or so. As long as you plan ahead for when you want to use it, it is a recipe requiring minimal time and effort.
Remember that selecting your chocolate is an important part of this recipe. Not only are you choosing a dark chocolate that tastes good, but it is important to choose a chocolate that is sustainable, meaning fair trade, organic and vegan. The chocolate industry has always struggled with issues including slavery and deforestation. So choosing a fair trade and organic option will make your mousse all the sweeter for knowing it was responsibly and ethically made. Here is a guide to a few sustainable chocolate companies.
This recipe is adapted from Foodie Underground.
Prep time: 15 minutes
Total time: 15 minutes
Yields: 4-6 servings
- 1 cup coconut milk
- 1 cup chopped dark chocolate (75% or darker)
- 1 tablespoon agave syrup
- 1 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 2 tablespoons candied ginger
- Toasted hazelnuts for garnish
- In a food processor, grate the candied ginger until as fine as you can get it. The finer the better.
- In a small sauce pan on medium-low heat, combine the coconut milk, chocolate chunks and agave syrup. Stir constantly until the chocolate is completely melted. Remove from heat.
- Stir in the cardamom, sea salt and ginger.
- Pour the mousse into individual containers. I used miniature jam jars. Custard jars, small ramekins and other tiny serving bowls work well too. Refrigerate the mousse until completely chilled -- a minimum fo 2-4 hours, depending on the size of container you use.
- Just before serving, add the toasted hazelnuts. Enjoy!
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