And sometimes the most unlikely of food pairings can materialise. Whilst I have tried the classic white chocolate and pink peppercorn duo, dark chocolate is another level of taste. I think I prefer this more!
Like some other mousses I have tried, this one doesn’t coat the roof of your mouth, is light yet satisfying and holds its structure. Every mouthful is also a texture sensation as you have bits of dark chocolate to give you that slight crunch against the velvety smooth chocolatey mousse…it’s a real dream. The best part of this mousse though? It contains only 5 ingredients! No egg white whipping in sight! It’s vegan, gluten free and soy free as well.
900ml of coconut cream (from the fridge) plus extra for whipped cream garnish
2 tablespoons of stevia
3 tablespoons of raw cacao powder
A pinch of crushed pink peppercorns plus extra for decoration @steenbergsltd
2 tablespoons of 70% dark chocolate shavings plus extra for garnish
- Transfer your thick coconut cream to a bowl, add in your stevia, crushed pink peppercorns and beat on high using a hand mixer (or whisk) until super thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain ‘whipped cream’ to use as a topping to serve with and set aside.
- Next, fold in your raw cacao powder through the cream and beat (or whisk) again until smooth, well combined and thick.
- Finally, fold through the shaved chocolate if using, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the ‘plain whipped cream’ over the mousse and sprinkle with shaved chocolate and extra pink peppercorns, enjoy chilled.
Variations: You can be really versatile here with the toppings and add ins with this mousse – You can use raspberry freeze dried powder for garnish as I have done, crushed mixed nuts or even serve with fresh fruit…the options are endless!