Dairy-Free Chocolate Mousse

each detail of this dessert is scrumptious and magnificent. whilst all of them come together they create a dessert that is clearly unforgettable.



  • 1/4 cup pasteurized egg white
  • 20 violet flowers
  • 2 tablespoons powdered or caster sugar


  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • One 14-ounce can heavy coconut cream, chilled


  • 2 teaspoons vanilla bean paste
  • 3 tablespoons honey
  • 6 ounces coconut cream
  • 7 ounces 70% dark chocolate, divided
  • 2 large ripe avocados
  • 2 tablespoons cocoa powder


Beat the egg white till frothy:

  1.  cowl your cutting board with wax paper and set up plants on top.
  2. Dip a paint brush into egg white and paint egg white onto your flowers absolutely protecting. Use your finger to and lay out any petals which can curl.
  3.  Sift powdered sugar or shake Caster sugar with spoon over all the plant life, turn plants and repeat until all facets are blanketed. make certain none of the plants are touching.
  4. Refrigerate for 24 hours, eliminate and let stand at room temperature for any other 24 hours (flowers can be saved in an airtight field and have a shelf life of one to two months).

For the whipped coconut cream:

  1. chill the can of heavy coconut cream for at least 1 day. The coconut cream fats will acquire on the pinnacle, break free the water and harden.
  2.  earlier than starting the can, chill a bowl and the beaters of your mixer for about 1/2 hour.
  3. Open the can and scoop out most effective the hard coconut cream that must have settled on pinnacle, do no longer use the liquid.
  4. using a mixer, whip the coconut cream, powdered sugar and vanilla extract till fluffy.
  5. Spoon onto chocolate mousse or fill a pastry bag and garnish with piping tip.

For the chocolate mousse:

  1.  place a heatproof bowl over a pan of simmering water; ensuring the base does not touch the water.
  2. destroy 6 oz of the dark chocolate into the bowl and allow it to soften slowly (do no longer over heat), then set aside to chill slightly.
  3.  reduce avocados in half, take away pits, discard skins and put the flesh into a meals processor.
  4. upload the cocoa powder, vanilla bean paste, honey and coconut cream then pulse for some seconds. Scrape down the edges with a spatula, then pulse once more to combine very well.
  5. Pour the cooled chocolate into the mixer, then pulse a very last time until creamy and easy.
  6. Divide the mixture among six small bowls, then pop in the refrigerator to kick back for as a minimum half-hour.

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