When it comes to Dairy and Egg Free Mousse's there are two camps...the gelatine camp vs the no gelatine camp. I'm not a big fan of setting agents - so I avoid them. This is one of our all time favourite desserts. It rich and delicious and there is no need to tell anyone it's part of a special diet. I do have one word of advice if you are replacing whipped egg whites with the Organ Egg Free version - cut down the sugar in the rest of the recipe. Real egg whites don't have any so you'll end up with a very sweet dessert. It's taken us a while to get the balance right but we finally have a mousse we really love.
Free From: Eggs, Dairy, Gluten, Nuts
1/4 cup caster sugar
6 tbs strong coffee
9 oz dark chocolate
4 tbs dairy free Cream (Oately if you can, or soya)
For the Egg Whites:
60g Orgran No Egg
1/2 tsp Pectin
2/3rds cup cold water
80g icing sugar
1 tbs soft brown sugar
1 1/2 cups coconut cream - chilled - it must be chilled to work.
1/4 cup cocoa
Put the sugar and coffee in a pan on a medium heat and dissolve the sugar in the coffee. Don't let it boil or it will go bitter. Put to one side.
Grab another pan and fill about 1/3 of the way with water. Put a heat proof bowl on top and bring the water to the boil. Melt the chocolate in the bowl stirring as you go. Once melted whisk in the Oately cream until smooth. Whisk in the coffee mixture and put to one side.
In a large bowl and the pectin to the Orgran and mix. Set your mixer to high and fit the balloon whisk if you have one, as you beat the Orgran add in (slowly) cold water. Mix on high for 5 minutes. Then add in the vanilla. As you beat add in the sugar (add the brown sugar to the icing sugar to make this easier) 1 tablespoon at a time and mix on high for about 5 more minutes. You should now have a foamy mix that looks very much like egg whites.
Gently fold in 1/2 cup of the chocolate mixture. Pour this back into the rest of the chocolate mixture and continue to fold until combined.
Do Not Stir. You are using the spoon to mix together the two ingredients gently. The aim is to keep the air in the mixture so use the spoon to do this. Go from the bottom of the bowl and using a circular motion (bottom to top) mix in the chocolate.
Now beat the Coconut Cream until it forms soft peaks, add in the sifted cocoa and beat to combine.
Gently fold the chocolate cream into the mixture until combined.
Chill for 4 hours and serve with whisked coconut cream.
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