Baked Chocolate Coconut Milk Mousse Recipe
May 6, 2013 in Desserts
My mom is the kind of mom who put everyone else’s needs ahead of her own. She always ate the burnt piece of toast and the smallest piece of pie. That’s why I want to make her something decadent the next time I get to visit her. Just call it my attempt to make things balance out in the universe. Good karma, really.
So, here for you Mom is a creamy chocolate delight – without real cream. Let me explain.
Coconut milk is very creamy and delicious – and adds just a hint of coconut flavor to this baked mousse. This is a shockingly delicious version of classic mousse, and the kind of thing you would make to pamper someone you love, say, on Mother’s Day.
I followed Cook’s Illustrated’s method of making whipped coconut milk for this recipe and I think this is every bit as good as regular whipped cream – with just a hint of coconut flavor. (What you do is take a can of regular coconut milk and put it in the fridge oevrnight. Opne the can. Carefully remove the solid mass that has accumulated at the top of the can. Discard the liquid below. Now whip the solid mass with a mixer on high speed – dairy free whipped cream!)
Happy Mom’s Day, Mom. And may we be blessed with many more Mom’s Days with you!
– posted by Donna
Cooking Light Baked Chocolate Mousse recipe – tweaked, naturally.
BAKED CHOCOLATE COCONUT MILK MOUSSE
- 1/2 cup water
- 1/3 cup Dutch process cocoa
- 4 ounces bittersweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 large egg whites
- 1/3 cup sugar
- Dash of salt
- Dash of cayenne pepper
- Whipped coconut milk (Instructions below.)
- Baking spray with flour
- Preheat oven to 350°.
- Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.
- Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes). WATCH CLOSELY to know when the soft peak stage is reached – if you over-whip this, the mixture will turn to liquid, losing the light and airy texture.
- Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped coconut milk (instructions below). Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350° for 25 – 30 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack. Cover and chill at least 8 hours or overnight.