For an extra burst of flavor, try combining 1 tablespoon of 100% cocoa powder into the bittersweet chocolate as it is melting. It'll add a little extra chocolate flavor! If you can't find bittersweet chocolate, use the substitution of 1 ounce of semisweet chocolate and 1/4 teaspoon cocoa powder for every ounce of bittersweet chocolate needed ("Bittersweet chocolate"). If you are looking for a dairy-free alternative to the traditional mousse recipe, try using 14 oz of coconut cream instead of heavy whipping cream. We were unsuccessful in our first attempt so this requires some extra tips. Make sure to use full fat coconut cream that does not contain guar gum ("Coconut Whipped Cream," 2019). Because of shortages in grocery stores we had to use coconut milk rather than coconut cream in our first attempt, sacrificing much of the fat content needed from the coconut cream. It is also extremely important to refrigerate overnight ("Coconut Whipped Cream," 2019). The first time we tried to make the dairy free version of this recipe, we purchased the ingredients the day we made the mousse and did not have time to refrigerate for more than a few hours. The refrigeration process is crucial because it hardens the coconut cream, squeezing out the coconut milk/water ("Coconut Whipped Cream," 2019). This allows the fattier and whip-able cream to be easily separated from the milk/water by draining ("Coconut Whipped Cream," 2019). Pour out discard or save the milk/water for other recipes, like smoothies ("Coconut Whipped Cream," 2019). Once you have the coconut cream, it can be whipped with an electric beater. It is harder and more likely to separate into chunks than whipping cream, so the whipping process does take some extra effort. Let us know how it works for you! The original recipe can be found here. All photographs used where taken by the creators of the post, Anna Harvey and Cammie Charron.
RefrencesBittersweet chocolate. (n.d.). Retrieved April 21, 2020, from https://www.gourmetsleuth.com/ingredients/detail/bittersweet-chocolate Coconut Whipped Cream. (2019, October 22). Retrieved April 21, 2020, from https://www.gimmesomeoven.com/coconut-whipped-cream-recipe/ Flay, B. (n.d.). Dark Chocolate Mousse. Retrieved from https://www.foodnetwork.com/recipes/bobby-flay/dark-chocolate-mousse-recipe-1917102 Foam. (n.d.). Retrieved April 21, 2020, from https://www.incredibleegg.org/eggcyclopedia/f/foam/ Lomakina, K., & Míková, K. (2011). A Study of the Factors Affecting the Foaming Properties of Egg White; a Review. Czech Journal of Food Sciences, 24(No. 3), 110–118. doi: 10.17221/3305-cjfs Rees, N. (2017, April 19). Chocolate vs. Cocoa Powder. Retrieved April 27, 2020, from https://www.finecooking.com/article/chocolate-vs-cocoa-powder “The Chemistry of Coconut Milk and Cream.” (2017, March 11). Retrieved April 16, 2020, from https://coconuthandbook.tetrapak.com/chapter/chemistry-coconut-milk-and-cream Vega, C., Ubbink, J., van, D. L. E., & Vega, C. (Eds.). (2012). The kitchen as laboratory: Reflections on the science of food and cooking, 117-122. Retrieved from https://envoy.dickinson.edu:6499 Wolke, R. L. (2005). What Einstein Told His Cook (Vol. 2)., 56-57. New York, NY: Norton & Co.