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This experiment was inspired by the recipe posted here http://www.satisfyingeats.com/desserts/pumpkin-pie-mousse/ which is delicious, but I wanted something chocolately. (I always want something chocolatey!)
1 14 ounce can coconut milk (full fat)
4 teaspoons gelatin
3 ounces unsweetened chocolate (I used Ghirardelli 60%)
8 ounces cream cheese
12 "shakes" powdered stevia
2 teaspoons Nectresse (low-calorie sweetener made from monk fruit & erythritol)
15 drops vanilla stevia liquid
15 drops regular unflavored stevia liquid
Melt coconut milk in saucepan on low heat until the coconut cream has melted. Turn off heat. Sprinkle gelatin over the top & let stand for about a minute. Turn heat back on low and stir until gelatin has dissolved (I had some lumps of gelatin that wouldn't dissolve, so I strained the mixture into a bowl and poured it back into the saucepan). Add Nectress so it dissolves. Add the rest of the sweeteners. Break up chocolate and add to coconut milk mixture, stir/whisk until melted and thoroughly incorporated. Taste to see if additional sweetener is needed.
Put the cream cheese into a blender & pour the chocolate/coconut milk mixture over it. Blend for about 2 minutes. Pour into individual little containers or small serving bowls (I'm anal, so I weighed the contents: 75 grams of mousse mixture per container). This will give you eight servings.
Cover and refrigerate for several hours.
I just popped these babies into the fridge, so I don't know yet if I will get the lovely mousse texture that I got with the pumpkin pie mousse. Will let you know. :)
Edited to add the verdict: needs less chocolate, less gelatin, and more sweetener. It's edible, and tasty if I'm in the mood for very intense chocolate flavor, but it's too firm to be considered mousse. Will keep trying (or will google for a suitable/similar recipe that actually works).
Another update: Tasted this again after it was in the fridge overnight. The flavor is actually quite nice right now, especially since I often crave chocolate and/or something sweet right after breakfast. I think it would be close to perfect if I reduced the gelatin down to one to two teaspoons instead of four.
Edited to add nutritional info: the recipe calculator on myfitnesspal.com says one serving = 192 calories, 3 grams of carbs, 18 grams fat, 4 grams protein, no fiber.
KEEWERD
1 14 ounce can coconut milk (full fat)
4 teaspoons gelatin
3 ounces unsweetened chocolate (I used Ghirardelli 60%)
8 ounces cream cheese
12 "shakes" powdered stevia
2 teaspoons Nectresse (low-calorie sweetener made from monk fruit & erythritol)
15 drops vanilla stevia liquid
15 drops regular unflavored stevia liquid
Melt coconut milk in saucepan on low heat until the coconut cream has melted. Turn off heat. Sprinkle gelatin over the top & let stand for about a minute. Turn heat back on low and stir until gelatin has dissolved (I had some lumps of gelatin that wouldn't dissolve, so I strained the mixture into a bowl and poured it back into the saucepan). Add Nectress so it dissolves. Add the rest of the sweeteners. Break up chocolate and add to coconut milk mixture, stir/whisk until melted and thoroughly incorporated. Taste to see if additional sweetener is needed.
Put the cream cheese into a blender & pour the chocolate/coconut milk mixture over it. Blend for about 2 minutes. Pour into individual little containers or small serving bowls (I'm anal, so I weighed the contents: 75 grams of mousse mixture per container). This will give you eight servings.
Cover and refrigerate for several hours.
I just popped these babies into the fridge, so I don't know yet if I will get the lovely mousse texture that I got with the pumpkin pie mousse. Will let you know. :)
Edited to add the verdict: needs less chocolate, less gelatin, and more sweetener. It's edible, and tasty if I'm in the mood for very intense chocolate flavor, but it's too firm to be considered mousse. Will keep trying (or will google for a suitable/similar recipe that actually works).
Another update: Tasted this again after it was in the fridge overnight. The flavor is actually quite nice right now, especially since I often crave chocolate and/or something sweet right after breakfast. I think it would be close to perfect if I reduced the gelatin down to one to two teaspoons instead of four.
Edited to add nutritional info: the recipe calculator on myfitnesspal.com says one serving = 192 calories, 3 grams of carbs, 18 grams fat, 4 grams protein, no fiber.
KEEWERD
