Talk about decadence! Silken chocolate coffee mousse layered with creamy coconut caramel and topped with lofty cream. Heavenly! And who needs dairy? This dessert rivals any restaurant offering; it just so happens that it’s dairy free and gluten free.
I originally found this recipe on Go Dairy Free about a year ago, but though it truly was wonderful, I believe my tweaking a have put it over the top and it now resides in the realm of phenomenal. I’ll admit, my tweaking only consisted of doubling the amount of caramel, adding a bit of coffee, and playing with the coconut cream brands, but I made it better–I promise!
To make multiple layers, refrigerate only the serving glass contents after each addition and leave the remaining mousse and caramel on the counter, though you may find you need to reheat the caramel to make it runnier for the second addition.
Or, if your mouth is watering and you just know that you truly cannot wait to allow spoonfuls of this dessert tickle your tastebuds, just let the mousse set in the fridge, then pour a thick layer of caramel on top and finish with the cream and gobble it right up without further delay.
If you have a favorite coconut cream for whipping, use it, but I have found that some brands work better than others for this purpose. I like SoDelicious Culinary Coconut Milk, but when whipped it’s on the softer side. Thai brand Coconut Milk works better (use only the cream that has separated from the milk to the top of a can that’s been standing for a while), but if you’re planning to use the whipped cream right out of the fridge it’ll be too stiff, so in this case, I used mostly Thai but added a few tablespoons of SoDelicious. In either case, whip the cream while cold and let it sit in the fridge to stiffen up–especially the SoDelicious. If the cream in the picture looks a bit gray it’s because I used a powdered vanilla bean, but if you’d rather have the cream stay white, use clear imitation vanilla extract instead.
So, without further ado, here’s how to make this amazing dessert.
Ingredients for the mousse
14 oz / 2 dl coconut cream
100 g melted dark dairy free chocolate (I used Lindt 70% cacao)
1 tbsp maple syrup
1 tsp vanilla
3 tbsp espresso or very strong coffee
Method for the mousse
Place the cream in a bowl, drizzle in the chocolate, then the rest. Beat with mixer 1 minute. Pour into serving cups; cover and chill 2 hours.
Ingredients for the cream
1/2 C / 120 ml chilled coconut cream
1 tbsp powdered sugar
1/2 tsp vanilla
Pinch of salt
Method for the cream
Beat all with mixer 1-2 minutes. Chill.
Ingredients for the caramel
1 C / 240 ml coconut sugar (or brown sugar)
2/3 C / 160 ml full fat coconut milk
2 tbsp coconut oil
Dash of salt
2 tsp vanilla
1/2 C / 120 ml unsweetened shredded coconut
Method for the caramel
Whisk sugar, milk, oil, and salt in a small pot over medium heat until thick–about 5 minutes. Remove from heat. Whisk in vanilla and coconut.
Pour caramel over chilled mousse, top with cream.