Ingredients:
- 3 tablespoons Spiceology S’mores Blend
- 2 chocolate bars, types of your choosing. Original recipe made with half milk chocolate and ½ dark chocolate
- 1 16oz can of Coconut cream, chilled
- 2 egg whites (can be substituted with aquafaba)
- salt, to taste
- Optional: graham cracker and chocolate shavings for topping
- Specific tools: whisk, hand mixer or stand mixer with whisk attachment; ceramic ramekins or bowls
Instructions:
- Begin by opening your can of coconut cream and separating it from the coconut milk/water underneath.
- Then roughly chop your chocolate bars.
- Place your chopped chocolate, 2 tablespoons of coconut cream and 2 tablespoons of coconut milk/water into a heat safe bowl and place that bowl over a saucepan with an inch of simmering water in it. (reserve remaining coconut cream in the fridge)
- While your chocolate is melting, begin whipping your two egg whites
- If you’re nervous about getting stiff peaks, using aquafaba instead of egg whites, or live in a high humidity environment, add in ¼ teaspoon of cream of tartar at this step.
- When your chocolate is just melted, remove from heat.
- Whip your egg whites into stiff peaks, should be 5-8 minutes depending. You should be able to pull your whisk out and leave a firm stable peak in its place.
- Once appropriately whipped, gently fold in 3 tablespoons of our S’mores blend, one tbsp at a time.
- Then add in your melted chocolate ⅓ at a time until just combined. You do not want to over mix and lose all the air you just mixed into your egg whites.
- When your mixture is ready, place in 3 small ramekins or one large one, and chill for at least 2 hours.
- When you’re ready to serve them, pull out remaining coconut cream and mix with 2 tablespoons of milk (plant based or dairy) and 1-2 tablespoons of sugar until light and fluffy.
- Place whipped cream atop your mousse and try not to eat all three ramekins in one sitting!
- Other good topping options would be crushed graham crackers, toasted coconut, chopped nuts or chocolate shavings.
