This is a light refreshing dish that is both gluten and dairy free, if made as instructed below. Make sure to refrigerate your coconut milk for at least two hours, if not overnight. This cooling allows the milk to separate into solid and liquid, and you will be using only the solids for this recipe. You could also use agave instead of honey to make this recipe vegan; however, not using heavy cream or eggs does leave this mousse with a more pudding-like consistency. This is why you refrigerate the mousse before eating, so it will harden while cooling.
Gluten & Dairy Free Mint Chocolate Mousse with Strawberry Sauce
Strawberry Sauce
Author: Celtic Celiac
Serves: 6 small servings
Ingredients
- For the Strawberry Sauce:
- 1 cup strawberries, hulled and chopped
- ½ cup water
- ¼ cup sugar, or sugar alternative
- For the Mousse:
- 1 can (~13.5oz) coconut milk, refrigerated for at least 2 hours (solid part only)
- ½ teaspoon peppermint extract *
- 4 tablespoons honey, or agave
- ½ cup 100% cocoa powder*
- ¼ teaspoon salt
- Fresh Mint leaves for garnish
Instructions
- For the Strawberry Sauce:
- Place all ingredients in a sauce pan and boil for approximately 30 minutes.
- Place in container and refrigerate. Sauce will thicken as it cools.
- For the Chocolate Mousse:
- When you are ready to prepare the mousse, place the solid portion of the coconut milk in a blender or food processor. Blend until smooth.
- Add the peppermint extract, honey or agave, cocoa powder, and salt to the food processor. Blend on high until completely mixed and smooth.
- For best results, transfer mousse to a container and cool for at least 30 minutes to thicken.
- When ready to serve, spoon mousse into bowl, drizzle with strawberry sauce made earlier, and garnish with 1-2 mint leaves.
Notes
*Notes:
1. Using ½ tsp of peppermint extract gives you a rather minty mousse, so if you are less privy to mint flavoring use ¼ tsp.
2. Using the Cocoa powder makes this a dairy free dish, however if you want to stick with your favorite gluten free chocolate use 4oz of solid chocolate. Melt it in a sauce pan prior to adding to the blender.
1. Using ½ tsp of peppermint extract gives you a rather minty mousse, so if you are less privy to mint flavoring use ¼ tsp.
2. Using the Cocoa powder makes this a dairy free dish, however if you want to stick with your favorite gluten free chocolate use 4oz of solid chocolate. Melt it in a sauce pan prior to adding to the blender.