Strawberry and White Chocolate Mousse (vegan, gluten free, raw)
Ingredients for the white chocolate mousse:
1 cup of plain thick coconut yogurt
1/2 cup of melted white chocolate
1/4 cup of coconut/almond/cashew milk
1 tsp of vanilla
pinch of salt
Ingredients for the strawberry chocolate mousse:
1 cup of plain thick coconut yogurt
1/2 cup of melted strawberry white chocolate (or simply white chocolate and then add 3-4 drops of strawberry extract and 1 tsp of beetroot powder or if you can find it strawberry/raspberry powder)
1/4 cup of coconut milk
1 tsp of vanilla
pinch of salt
Place all the ingredients for the white chocolate mousse in a blender and blend until smooth. Pour into a bowl and set aside.
Then, add the ingredients for the strawberry mousse and blend until creamy. Transfer to a second bowl.
Now, you could simply slowly incorporate the white chocolate mousse into the strawberry one folding it in with a spatula and then spoon out into your serving bowls.
Or you could add a few spoonfuls of each of the two mousses to a piping bag and piped the mixture into serving glasses or bowls having fun decorating the tops.
Place in the fridge for a couple of hours to set.
Before serving, you could sprinkle some coconut on top, dried raspberries, fresh strawberries and maybe some finely chopped chocolate.
Ingredients for homemade white chocolate:
250 gr of cacao butter, finely chopped
50 gr of lucuma powder
20 gr of vanilla plant based protein (make sure you use a very smooth one)
1 tsp of vanilla powder
150 gr of xylitol powdered in a blender or coffee grinder (this will help the chocolate to have a smoother and less grainy texture)
If you use brown or coconut sugar, the chocolate will have a more caramel colour to it but the taste is absolutely delicious.
If using a high speed blender, place all ingredients in the jug and blend with the help of the moving around all of the ingredients until the mix turns into liquid. You may have to stop and scrape the sides to make sure all everything is well mixed and incorporated.
If using a bain marie (where you place a glass or metal bowl over a pot with simmering water), place the cacao butter first and when it’s melted, start adding the powdered sugar and then rest of the ingredients gently whisking to make sure all the ingredients dissolve and blend together. It will likely be a bit less smooth than the blender method but still taste great.
After measuring the one you need for the mousse, you can set the leftover in moulds in the fridge.
Without tempering it will start to soften if left out of the fridge so you can either keep it refrigerate or temper your chocolate.
After blending or using a bain marie method, pour your chocolate into a large bowl and start stirring with a spatula to cool it down. Make sure to constantly scrape the sides of the bowl as the chocolate there will cool down faster than the centre. Do this until measuring the temperature with a thermometer in the centre, you reach 29 C.
Then, to complete the stable crystal formation that will give your chocolate that nice snap when you break off a square, you’ll need to gently heat it back up to 31.5 C. You can do this over a bain marie making sure to not over heat the chocolate so keep the heat low.
