Raw White Chocolate & Vanilla Mousse
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So remember I said earlier this week that I am trying to create more recipes from foods I already have in the house or rejuvenate anything that is left overs? Well this recipe has come from that seed! I had some Raw White Chocolate Cream left over from making the Raspberry Swirl Tarts for Valentines Day and it just wasn’t going to do to let it all go to waste.
So I played with it for about 5min and whisked up 2 pots of the most utterly delicious White Chocolate Mousse I have ever eaten.
And this dessert IS AMAZING. And I mean REALLy amazing. The kind of amazing that the moment you put it in your mouth your eyes roll to the back of your head and you want to dive in and actually die in this little pot of white chocolate mousse. Die and go to heaven!
It’s rich, decadent and super easy.
- 1/2 Cup Cashew Nut Butter
- 1/2 Cup Rice or Millet Amasake or (Creamed Coconut + 1/4 Cup Almond Milk)
- 1/2 Maple Syrup
- 1 Vanilla Pod Scraped + 1 Vanilla Pod to add as garnish
- 3/4 Cup Melted Cocoa Butter
- 1/4 Coconut Oil (Melted)
- 2 Tbls Agar Agar Flakes (It would work without these as well if you don’t have them)
- 1/4 – 1/2 Cup Almond or Rice Milk to add at the end
- Dusting of Raw Cocoa Powder (It doesn’t need to be raw if you don’t have it)
– First add everything from the first section into a food processor and mix until really lovely and creamy.
– Pour into a bowl or jug to set for 1hr or until lovely and set. It should set almost as thick as ice-cream
– Once set, take out of the fridge and add the 1/4 Cup Almond milk from section 2 and blend – add more milk if it is too thick. You are aiming for a lovely thick mousse type consistency but still creamy.
– Lastly, serve in individual jars, glasses or bowls and crape a few bits of vanilla seeds on top of each serving and add a dusting of cocoa powder on top.
Voila! Ready to serve! These will last happily in the fridge for a week but I can promise you this is unlikely to happen! Enjoy x