Chocolate Cream or Mousse
This cream can be used as a dessert, cake filling or even still warm as a fondue! In the photos I made enough for 2 portions and the recipe will yield 4 portions.
Tip: Keep the egg whites, you can whip them to stiff peaks and add at the end if you want a more airy result.
Ingredients
- 400ml coconut milk
- 80g 70% chocolate or above
- 2 egg yolks, sifted
- 1 tsp vanilla extract
- 2 egg whites, whipped to stiff peaks (optional)
Method
- Over medium-low heat, bring the coconut milk and the yolks to the heat and stir constantly until it reaches a creamy consistency
- As soon as it is creamy, remove from the heat and pour over the chocolate with the vanilla
- Mix well and put in the fridge for at least 3 hours so the chocolate sets the cream
- For the mousse version, fold in the egg whites whipped to stiff peaks and leave to chill overnight for a better result
