This indulgent recipe proves that you can have your mousse and eat it – even on a dairy- and egg-free diet. With minimal planning, this delicious dessert is prepared in around 15 minutes and can be made a day in advance. In fact, it’s so easy that I’ve often prepared this on our holidays – all you need is a fridge and a single ring stove. And it’s so versatile that you can use it as decadent hot chocolate sauce on your favourite dessert or fruit. The serving sizes may seem tiny, but a little is all you need!
chocolate shots
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| Prep Time5 minutes |
| Cook Time10minutes |
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- 80 g dark chocolate 70% cocoa solids, dairy-free, soya-free
- 400 g coconut milk full fat, chilled overnight in fridge
- 2 tbsp maple syrup
Quantity of servings: shots
View units in:
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Ingredients
Quantity of servings: shots View units in: |
- Start this recipe the night before by chilling your tin of coconut milk in the fridge. Once you are ready to start, you will see that the solids of the milk have risen to the top, leaving about half a tin of water at the bottom. Drain off the water (you can use this in smoothies or cooking, don't throw it away).
- Heat the coconut solids over a very gentle heat and add the chocolate and maple syrup. Stir until fully melted and incorporated.
- Pour into small shot glasses, allow to cool to room temperature and chill in the fridge for at least 2 hours. These can be prepared up to 24 hours ahead of when you need them - simply cover the shot glasses with cling film..
cook once: eat twice
This makes a delicious chocolate sauce for pouring over berries, brownies, or your favourite non-dairy ice cream. It can be stored in a container for up to 3 days and reheated gently to bring it back to liquid. Simply double the ingredients to use in a different way.
Calories from Fat 117
20%
55%
1%
3%
1%
2%
1%
2%