COCONUT MOUSSE
Coconut is pure and distinct in this mousse, which itself is light and creamy. You must use fresh coconut puree to achieve this flavor-anything else imparts an artificial or suntan-lotion taste. We buy our puree from Perfect Purees of Napa, which is the only place we have been able to source a product that has the right flavor and texture. Once the mousse is set, you cannot re-use it. So, when making the Coconut Mousse Cake, it is important to have your other components ready for assembly before you start the mousse procedure.
Provided by Food Network
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. In a small saucepan, heat the remaining 1/2 cup of puree and the sugar over low heat until the sugar dissolves. Stir the puree and gelatin into the warm puree and stir to dissolve the gelatin. If lumps remain, put the pan over low heat and stir just until the lumps dissolve. Pour the mixture through a fine-mesh strainer into a large bowl. Let the mixture cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the coconut mixture. Fold in the remaining whipped cream until no streaks remain. Pour the mousse into a bowl (or ramekins) and store in the refrigerator for up to 3 days.
VEGAN CHOCOLATE MOUSSE WITH AQUAFABA
This is a delicious and light chocolate mousse that is simple to make. It's made with canned chickpea liquid but you wouldn't know it. There's no chickpea taste - just fluffy, smooth, chocolate goodness! Top chocolate mousse with chocolate chips, shaved chocolate, raspberries, pistachios, or whatever you like.
Provided by Debora Dechtiar
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 4h25m
Yield 4
Number Of Ingredients 3
Steps:
- Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool.
- Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
- Spoon mousse into small glass cups and chill in the refrigerator for at least 4 hours before serving.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.6 g, Fat 19.1 g, Fiber 6.4 g, Protein 3.2 g, SaturatedFat 11.2 g, Sugar 3.1 g
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