Chocolate Chestnut Vegan Mousse



  • 1 can of coconut milk
  • 70 g (equal to 1 small square pack) dark chocolate, I chose 85% cocoa for less sugar
  • 35 cooked and peeled chestnuts
  • 1 glass of water
  • 4 large soft dates


Bring half of the coconut milk to a boil in a small saucepan or coffee pot, turn off the heat. Add the chocolate, which you cut into small pieces, into it and mix so that it melts well and mixes into the milk.
Blend the remaining coconut milk, chocolate mix, chestnuts, water and dates in a blender until smooth. Divide into bowls and refrigerate for at least 4-5 hours.
This dessert is intense. On top of anchovy rice, in the consistency of a healthy chocolate that melts in the mouth, along with tea and coffee to sweeten the mouth without filling the stomach; small but effective. For this reason, I prepare it in small bowls, with 3-4 full tablespoons per person.


 

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