Abracadabra Coconut Chocolate Mousse
2 (5.4-ounce) or 1 (15-ounce) can of coconut cream (not milk or cream of coconut), chilled 24 hours
7 ounces chopped bittersweet chocolate, 64% or less (I used Ghirardelli 60%)
1/2 cup aquafaba, strained from a 15-ounce can of chickpeas
1/2 teaspoon cream of tartar
kosher salt
3 tablespoons coconut sugar (or light brown sugar)
2 tablespoons powdered sugar
(or, optional whipped topping)
Without shaking, open can/s of coconut cream. If the thickened cream has risen to the top, scoop into one bowl and pour the remaining liquid in another.
[If the cream did not separate, stir the coconut cream well.]
Place the chopped chocolate in a medium to large heatproof bowl with 2 tablespoons of the coconut liquid and 2 tablespoons of the cream. Refrigerate the remaining cream. (If the coconut cream did not separate, add 4 tablespoons total from the stirred contents.) Melt the chocolate over a pot of barely simmering water. Once melted, set aside.
Using the whisk attachment of a mixer, whip the 1/2 cup aquafaba with the cream of tartar and pinch salt. Whip until stiff peaks form and about tripled in volume. Add in the coconut sugar, one tablespoon at a time, beating well and scraping the bowl after each addition.
Gently fold the whipped aqauafaba into the chocolate mixture in four additions. Fold in large circles, scraping the bottom often. Once combined and no streaks remain, spoon into six 4-ounce ramekins, or similar. Chill for at least two hours.
Before serving, whip the reserved coconut cream with two tablespoons powdered sugar and a pinch kosher salt. Whip until soft peaks form and spoon over the mousse. Serve. (If the cream did not separate for you, skip the whipped coconut cream or dollop with whipped topping. I like dairy-free So Delicious Coco Whip.)
*adapted from Bon Appetit Chocolate
To view the full post with tips and photos, go here: http://www.bakeat350.net/2018/11/abracadabra-coconut-chocolate-mousse.html
