The dairy version of this recipe came from renowned pastry chef Gale Gand. However, I modified it to work as a delicious, non-dairy dessert.
Melt the chocolate in a metal bowl over simmering water in a saucepan. Remove from the heat and let cool slightly.
While the chocolate is cooling, whip the coconut milk on high speed until it stiffens, then refrigerate. This will take longer than regular cream, and the bowl, the whisk attachment and the milk all need to be very cold. I pop my bowl and attachment into the freezer about 30 min before I make it.
In a clean, dry mixing bowl, whip (whisk attachment) the whites on medium high speed until soft peaks form.
Slowly add the sugar and continue whipping until the whites are glossy and the sugar has dissolved. Add a third of the whites to the cooled chocolate, and whisk in quickly and thoroughly.
Add a second third of the whipped whites and fold in with a rubber spatula until most of the streaks are gone.
Add the final third and continue to fold until a few streaks remain. Fold in the whipped cream.
Spoon the mousse into a piping bag fitted with medium star tip. It’s going to be loose, so twist the bag at the base near the tip to prevent the mousse from leaking out until you are ready to pipe with it.
Pipe into serving glasses, shave some dark chocolate over the top and chill for 2 hours, then serve.
I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
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