Chocolate Mousse Pudding, gluten and dairy free with grain-free option
Now we love Quirky Cooking’s raw vegan chocolate mousse, which is my quick ‘go to’ dessert that always hits the spot. This Chocolate Mousse Pudding, however, needs to be prepared a little ahead of time and refrigerated to form a rich and dense mousse. It’s one that I adapted from a recipe I spotted on the back of a pack, then added my own variations and thermified. You can add as little or more sweetener to suit your taste-buds. See tips for nut and grain-free options at the end.
Grind for 1 minute / speed 9:
- 50g brown rice
- Peel of one orange, without the white pith (I use a vegetable peeler) – optional, but it adds a lovely jaffa flavour
Scrape down the sides of the bowl, add and then set to cook for 7 minutes / speed 4 / 90 degs:
- 50g coconut oil
- 400g almond milk or other preferred milk
- 50g dates and a big squirt of maple or rice syrup – add more to taste. You could even add a banana for extra sweetness, if you wanted to
- 1 tsp vanilla extract or 1/2 tsp vanilla powder
- Pinch salt
Scrape down the sides of the bowl, add and cook for another 1 minute / speed 4 / 90 degs:
- 80g dark chocolate, broken up into chunks (I’ve tried both 70% and 85% – the latter will add more of a bitter taste),
Ensure all the mixture is combined , taste for sweetness and blend in more maple or rice syrup, if necessary, then pour into sundae glasses.
Cover and refrigerate until solidified and ‘moussey’.
- Instead of sundae glasses, you could also use jelly moulds, then tip out onto a plate, once solidified, and sprinkle with dessicated coconut and decorate with a strawberry or raspberry. This is especially good if you’ve had a ‘skin’ develop on top of the mousse while cooling in the fridge.
- Alternatively, add more milk in the second step and serve straightaway as a hot chocolate custard.
- I make a lot of almond milk, so have a constant supply of left-over almond pulp. Of late, I’ve been saving this up and then dehydrating. So, for a grain-free option, use the dehydrated almond pulp and mill this into a flour with the orange peel in step one.
- For a nut and grain-free option, use coconut milk instead of almond milk and use tapioca or arrowroot flour to thicken (I haven’t tried and tested this method yet though)