Social-Feeds-Cookbook-2016

Spiced Rum ChocOlate MousSE
By @lady.flamingo
Cooking difficulty: medium
35 minutes
Serves 2
“This recipe was created in ‘dire avocado shortage times’, with a hankering for a delicious
and silky vegan mousse and an unwillingness to pay $8 per avocado. Spiced rum adds an
intricate depth of flavour whilst lingering coconut notes cut through the sweetness. The
recipe is not only vegan, but also low in sodium so suitable for those with Menieres disease.”
Ingredients
Method
Spiced Rum Chocolate Sauce
1 can coconut cream
220g dairy free dark chocolate
(highest quality preferred)
¼ cup dark brown sugar
1 vanilla pod, split
1 tbs spiced rum
2 clove pods
Mousse
2 400ml can coconut cream
(chilled overnight)
½ cup cocoa powder (unsweetened)
Begin by making the chocolate sauce component by combining all of the ingredients
for the chocolate sauce, stirring until completely melted and sugar is dissolved.
Tip: rub a small section of the sauce between your fingers to test if the sugar has
completely dissolved. If it has not, you will feel the grains.
Remove the clove pods and pour the sauce into a small jug, and put into the fridge
for 10 minutes to chill slightly and thicken.
In a stand mix or in a large bowl, whip the coconut cream until soft peaks form and
slowly add in the chilled chocolate sauce and the cocoa powder until it’s light and
fluffy and at your desired consistency.
Spoon or pipe into ramekins or glasses and let set in the fridge for around
3 hours. Or you can do what I do, and put it in the freezer to speed up the
process and eat it straight away.
Maker’s note
98
“I prefer to use ingredients which are sourced from Victorian suppliers, such as
using cocoa and vanilla from Grounded Pleasures. This mousse is perfect for rainy
Melbourne days or nights, curled up on the sofa watching your favourite movie.”