Chocolate Coconut Mousse with Agar Agar

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Chocolate mousse is a decadent dessert typically made with egg whites and heavy cream. My version is vegan and uses agar agar to help firm the mixture up instead of eggs and dairy. Are you familiar with agar agar? It’s a red algae that is used to thicken and firm up a host of Asian desserts. I think of it as vegan gelatin. Don’t worry… it’s flavorless! 

In general I prefer to keep dairy out of my chocolate when I can. Don’t get me wrong, I think that milk chocolate is absolutely delicious and is definitely a nostalgic childhood flavor for me. However, milk has a protein called casein that binds to many of the antioxidants in the chocolate rendering them unusable to our bodies. I don’t make a point of eating chocolate because of the antioxidants but I do consider it to be a big bonus. Selecting dairy free chocolate is a simple and easy way to upgrade my diet. 

Ingredients

• 2 ½ c water
• 2 tsp agar-agar powder or 2 Tbsp flakes
• 2 Tbsp coconut sugar
• ¼ tsp salt
• 1 c coconut milk
• 200g dark chocolate (70% or darker), roughly chopped
• Toasted coconut flakes for garnishing
• Maldon salt for garnishing 
  

Directions

1. In a medium saucepan over medium heat combine water and agar agar. Bring to a boil and then reduce to a simmer. Cook for 5 more minutes to ensure that agar agar is completely dissolved.
2. Add sugar and salt and mix until dissolved.  Remove from heat.
3. Add coconut milk and stir to combine. Set aside to cool
4. Pour water into a medium saucepan until it is ¼ of the way filled. Place a medium metal bowl on top and ensure that it fits snugly. There shouldn’t be any gaps on the sides and the water shouldn’t touch the bottom of the bowl. Heat the water over medium high heat until it simmers.
5. Once the water is simmering, add chocolate to the bowl. Continuously stir with a heat proof spatula to ensure even melting. Once melted, remove the bowl from heat. 
6. Slowly pour coconut mixture into the melted chocolate, stirring to incorporate. 
7. Pour into individual molds. 
8. Place into the refrigerator to cool for at least 1 hour, depending on the size of the container. 
9. Just before serving, garnish with coconut flakes and Maldon salt.

Serves: 6-8