Take advantage of this light and delicious cream. You will need it in the following qualities:
- cream cake
- cupcake cream
- pancake filling
- alternative to “Nutella” – for toast or porridge
Ingredients:
- 1 can (400 ml) coconut milk
- 35 g 100% cocoa powder
- 60 g Jerusalem artichoke syrup or any other natural syrup
- pinch of salt
Method of preparation:
1. Whisk coconut milk with cocoa powder, syrup and salt until smooth.
2. Pour the chocolate mixture into a saucepan and place over medium heat. Once the mixture boils, reduce heat and simmer for another 15 minutes over low heat.
3. Remove the pan from the heat and let the mixture cool, stirring occasionally.
4. Once the mixture has cooled, transfer it to a glass container and refrigerate for several hours to harden the mousse.
Chocolate mousse recipe