When it comes to desserts, I just love it when they are super easy to make and stunningly delicious at the same time. I find that my popular Mousse au Chocolat is one of those creations.
For a while I was working on a white chocolate version. Now I know that it works best if you actually use chocolate (or better cacao butter, the important part of chocolate) to achieve a good consistency. It also works without cacao butter, but it will be softer and more creamy.
This white chocolate mousse recipe is vegan, gluten-free and without refined sugar…it also is quite rich. I recommend small glasses for a mindful dessert experience 🙂
For 4 to 6 portions you’ll need:
1 can (400ml) coconut cream
3/4 cup (105g) dates, pitted
1/2 cup (70g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
50g cacao butter, melted
1-2 teaspoon vanilla paste or essence
1. Allow some time for the dates to soak in the coconut milk. Then blend all ingredients until smooth.
2. Transfer to dessert glasses.
3. Place in freezer for a few hours, then store in fridge until serving. That’s it! 🙂