Coconut Chocolate Mousse

Author: Michelle Babb

This fluffy, light dessert is made without gelatin and sugar and contains agar agar, which is a sea vegetable that acts as a natural thickener. I like to stir some shredded coconut right into the mousse before it sets!

Ingredients:

1 – 14 ounce can coconut milk

1 cup hazelnut milk

1 tsp. vanilla

3 – 4 tablespoons cocoa powder

¼ cup agave nectar

2 1/2 tablespoons agar agar

2 egg whites

Optional garnishes: shredded coconut, chocolate nibs

Recipe:

In a saucepan, combine coconut milk and hazelnut milk. Bring to a boil and quickly reduce heat to low. Add vanilla and cocoa powder and whisk until cocoa powder is dissolved. Add agave nectar and agar agar and mix well. Continue to stir over low heat for approximately 10 -15 minutes, until mixture starts to thicken slightly. Remove from heat, transfer to a glass bowl and place in the refrigerator to cool. In a medium bowl, add egg whites and blend on high with a mixer until thick and foamy. Slowly fold in cool chocolate mixture until well combined. Transfer to small parfait dishes, top with coconut and/or chocolate nibs and serve! (To avoid eggs, this dish can be eaten as a chocolate pudding sans the egg whites.)