Wednesday, July 22, 2009
CHOCOLATE COCONUT MOUSSE (GF)
I giggled when I saw what Jonathan had sent me in an email. I had asked my youngest son to forward the photo he took of my mousse. In the subject line, it read simply: "Mouse". Just like with the word "dessert", if one leaves one 's' out, it becomes desert, as in a hot and dry, sandy desert. I need to learn to take my own food photos. That is on my list of things to do. I have so many interests is the problem. I really need to learn to speak Spanish better too.
NOTE: For a neat video of how to make this easy mousse, visit Bowulf's Channel.
INSTANT CHOCOLATE MOUSSE
Easy, rich chocolate mousse – freeze until more solid for an ice cream-like treat says my hubby. The grated chocolate takes the chocolatey taste up a notch and adds texture contast. I have several mousse recipes in my cookbooks – Creamy Delight Orange Mousse, Chocolate Mousse, Chocolate Coconut Mousse, Double Chocolate Whirl, and Snow Pudding.
8 oz spreadable cream cheese
1 ¼ cups coconut milk
½ cup Splenda Granular or 1/2 a Splenda Quick Pack
½ cup powdered erythritol
1/3 cup cocoa
1 tsp xanthan or guar gum
½ oz unsweetened baker’s chocolate, grated
In food processor, process cream cheese. Add coconut milk; process. Add Splenda Granular, powdered erythritol, cocoa and xanthan or guar gum. Process until smooth and thickened. Sprinkle each serving with grated chocolate shavings. Serve immediately or chill and serve later.
Nutritional Analysis: 4 servings, because this is very rich and calorific.
4 servings: 252.7 calories; 3.9 g protein; 24.6 g fat; 6.0 g carbs