Decadent Cacao Mousse (Dairy free OR Vegan option)

By Rose Aschebrock

Serves: 4-6 Bars

Ingredients:

4 eggs OR Aquafaba liquid from 1 x 400g can of chickpeas
2 Tbsp cornflour
1.5 cups of Almond Barista Mylk (or your favourite Barista Mylk flavour)
½ cup coconut sugar
2 tsp instant coffee powder
2 tsp vanilla extract
1 pinch of salt
1/2 cup of Ceremonial Cacao Drops or half a block of Whittaker's Chocolate

Dairy Free - using eggs

Instructions

1. Prepare a 1.5 cups of your favourite barista Mylk, Almond Barista Mylk is recommended for this recipe
   
   
2. Crack your eggs and separate the egg yolks from the whites. Place the yolks in a medium pot and keep the whites for later
   
   
3. In the pot, whisk the cornflour into the yokes until smooth, then add the Almond Barista Mylk, coconut sugar, and coffee powder
   
   
4. Turn the stove to medium heat and bring the pot to a simmer, stirring constantly – stirring is key as you don’t want your egg yolks to scramble!
   
   
5. Around 5 minutes the mixture should start to thicken and become ‘pudding-like’, if this doesn’t happen, turn the heat up a little higher and keep stirring
   
   
6. Remove pot from the heat and add your chocolate. Mix until it's melted and then stir in the vanilla and salt
   
   
7. In a clean bowl, whip your eggs whites until stiff peaks form (just like when making pavlova)
   
   
8. Gently fold the chocolate mix into the whipped egg whites/aquafaba, little by little, until fully combined
   
   
9. This is a pretty rich mousse, serious chocolate lovers should divide this between 4 glass bowls, chocolate dabblers would happily divide between 6
   
   
10. Refrigerate for 2 hours or overnight. Serve with whipped cream or vanilla yogurt and a sprinkle of grated chocolate flakes
    
    
    

Vegan - using Aquafaba

1. Prepare a 1.5 cups of your favourite barista Mylk, Almond Barista Mylk is recommended for this recipe.
   
   
2. In the pot, whisk the cornflour into the milk until smooth; 1 tbsp at a time to ensure it’s well mixed, then add the Almond Barista Mylk, coconut sugar, and coffee powder
   
   
3. Turn the stove to medium heat and bring the pot to a simmer, stirring constantly – stirring is key so that the mousse thickens nice and evenly (not lumpy!)
   
   
4. Around 5 minutes the mixture should start to thicken and become ‘pudding-like’, if this doesn’t happen, turn the heat up a little higher and keep stirring
   
   
5. Remove pot from the heat and add your chocolate. Mix until it's melted and then stir in the vanilla and salt
   
   
6. Drain your aquafaba liquid from the chickpeas, you should get ½-¾ cup of liquid from the can
   
   
7. Save the chickpeas for a salad or roast them for a tasty snack
   
   
8. In a clean bowl, whip your aquafaba liquid until it turns thick and foamy and it can hold its form
   
   
9. Gently fold the chocolate mix into the whipped aquafaba, little by little, until fully combined
   
   
10. This is a pretty rich mousse, serious chocolate lovers should divide this between 4 glass bowls, chocolate dabblers would happily divide it between 6
    
    
11. Refrigerate for 2 hours or overnight. Serve with dairy free vanilla yogurt and a sprinkle of grated chocolate flakes