This is the story of how I mucked up yet another marvel Pinterest recipe. I am now in recovery.
Adam has a wee problem with ice cream. He eats ice cream or frozen yogurt at least five times a week. Pinterest strikes again! I’ve been trying to get him on a healthier alternative with less dairy and sugar, so when I found this Coconut Milk Chocolate Mousse recipe I thought it would be a great solution, plus I’ve been way into coconut milk lately.
I suppose it derives from the famous Sprinkles Cupcake Bakery who offers “frosting shots” made from this magical coconut mousse. The blog made it look super easy.
The main gist is that you open the can of coconut milk, let it chill in the fridge overnight so the milk part solidifies, then you whip it with a bit of sweetener and cocoa powder. Easy enough right?
Well the first attempt bombed big time. I wanted to make it for dinner guests, but I only let the cans chill for about 2 hours so it didn’t solidify enough. Also the original blog implied that you could include the coconut water that settles on the bottom, but I found this is not the case. When I tried to whip it up I ended up with a chocolate coconut soup. It ended up down the drain and our guests had frozen yogurt for dinner.
So I decided to give it another attempt. I read a few other recipes which all said do NOT use the water that separates on the bottom.
This time I did a clever little thing. I opened the can upside down so I could pour the coconut water off off, which worked perfectly.
I then let the cans cool overnight and I ended up with nice thick white coconut solids.
I poured them into a bowl, add a little powdered sugar and began to whip.
I wanted to make just plain coconut first before I added the cocoa. I whipped. I whipped and I whipped. For a good 20 minutes I whipped. It did thicken a bit, but looked more like a vanilla milkshake than anything.
So I started adding cocoa. It did thicken more, and finally after more whipping I got it to the thickness of a thin pudding. This was supposed to be a frosting alternative so I’m thinking it should have been MUCH thicker. Plus in the photos it was this glorious piped mouse.
This was nothing that I could pipe, no peaks at all. I figured this was another one of those Pinterest hoaxes that doesn’t really work. It did look like a great pudding and it tasted amazing, so I served it to Adam with chocolate chips and he devoured it! If I was trying to make a healthy coconut milk chocolate pudding this would have been a major success. So let’s just pretend that’s what I was doing. Tada! I give you healthy chocolate pudding!
I still wanted to figure out this mousse business though. I kept thinking, I must be doing something wrong!
Okay so I admit, I may or may not have an aversion to actually reading directions. I normally just look at a picture, glance at the ingredients and decide I can make it better.
Well when I looked at the ingredients I realized that she used more than 1/4 cup of cocoa per can, and I used two cans! So where I used about 3-4 tablespoons, I was supposed to use more than a half a cup. Doh!
So I added a lot more cocoa and what do you know, that stuff thickened right the heck up! Now, I will say it did not taste as good as its puddingly cousin. It was very rich and much too chocolatey for me (I’m not a huge chocolate fan anyway. Don’t hate.) Definitely add more sugar if you go this route because it gets more bitter with more cocoa.
I preferred the taste of the first batch, but esthetically this version was much more pleasing, and the texture was nice and moussey. I can see why they serve it as little shots, a little goes a long way.
So the moral of the story is read the directions.
(unless you wanted pudding in the first place.)