Hey everyone, it’s Sarah from The Sweet Life stopping by to share my super special mousse recipe. This mousse is made similarly to a classic chocolate mousse that uses whipped eggs and heavy cream to provide the airy and creamy texture, but with only good, healthful ingredients.
Chocolate Peppermint Mousse
gluten, soy, and sugar free
1 cup cashews, soaked overnight
1/2 cup maple syrup or brown rice syrup
1 tsp peppermint extract
10 oz chocolate, melted
1 can coconut milk, chilled overnight
2 tsp vanilla extract
Place cashews in a bowl and add 3/4 cups water. Let the cashews soak overnight or at least for 6 hours.
Once ready, blend the cashews with the water and maple syrup in a food processor or mixer until mixture is smooth and thick.
Meanwhile melt the chocolate on a double boiler, stirring occasionally.
Once chocolate is melted scrape into large bowl. Fold in the completely smooth cashew mixture until well combined. Let cool to room temperature.
While chocolate cashew mixture is cooling, open the chilled can of coconut milk and scrape out the fatty solids on the top (about half the can). Place in a bowl with vanilla extract and blend with a hand mixture until the coconut milk is the texture of whipped cream.
Fold in the whipped cream to the now cooled chocolate mixture.
Place in an airtight contain and let the mousse set up in the fridge several hours. When ready pipe or spoon into glasses and sprinkle with chocolate shavings.
Please check out more recipes on my blog The Sweet Life