Gluten & Dairy Free Mint Chocolate Mousse with Strawberry Sauce
Strawberry Sauce
Author: Celtic Celiac
Serves: 6 small servings
Ingredients
- For the Strawberry Sauce:
- 1 cup strawberries, hulled and chopped
- ½ cup water
- ¼ cup sugar, or sugar alternative
- For the Mousse:
- 1 can (~13.5oz) coconut milk, refrigerated for at least 2 hours (solid part only)
- ½ teaspoon peppermint extract *
- 4 tablespoons honey, or agave
- ½ cup 100% cocoa powder*
- ¼ teaspoon salt
- Fresh Mint leaves for garnish
Instructions
- For the Strawberry Sauce:
- Place all ingredients in a sauce pan and boil for approximately 30 minutes.
- Place in container and refrigerate. Sauce will thicken as it cools.
- For the Chocolate Mousse:
- When you are ready to prepare the mousse, place the solid portion of the coconut milk in a blender or food processor. Blend until smooth.
- Add the peppermint extract, honey or agave, cocoa powder, and salt to the food processor. Blend on high until completely mixed and smooth.
- For best results, transfer mousse to a container and cool for at least 30 minutes to thicken.
- When ready to serve, spoon mousse into bowl, drizzle with strawberry sauce made earlier, and garnish with 1-2 mint leaves.
Notes
*Notes:
1. Using ½ tsp of peppermint extract gives you a rather minty mousse, so if you are less privy to mint flavoring use ¼ tsp.
2. Using the Cocoa powder makes this a dairy free dish, however if you want to stick with your favorite gluten free chocolate use 4oz of solid chocolate. Melt it in a sauce pan prior to adding to the blender.
1. Using ½ tsp of peppermint extract gives you a rather minty mousse, so if you are less privy to mint flavoring use ¼ tsp.
2. Using the Cocoa powder makes this a dairy free dish, however if you want to stick with your favorite gluten free chocolate use 4oz of solid chocolate. Melt it in a sauce pan prior to adding to the blender.
Recipe by Celtic Celiac at https://www.celticceliac.com/gluten-dairy-free-mint-chocolate-mousse-with-strawberry-sauce/