Since today is another snow day, I figured I would share one of my all time favorite recipes. I found this in the book Raw Food Real World by Matthew Kenney and Sarma Melngailis. If you haven’t seen this book, here’s what it looks like so you can pick it up the next time you’re raw book shopping:
If you remember, a long time ago, I posted a picture of the Raw Food Real World Lasagne. It was amazing. If you want to take a trip back on memory lane, see my old father’s day dinner post!
But today is all about the chocolate mousse. If for no other reason, you’ll want to pick up the book just for this recipe!
Maybe it was the sex appeal that Sarma brings to the facing page that makes this just a pit more savory. I guess I also have a bit of a soft spot in my heart for fuzzy pink sweaters. But the pig tails? Ah, no thanks. J
The hardest part about making this recipe is finding the Young Thai Coconuts. I’ve always got my eyes out for a sale, but that doesn’t seem to happen enough. This time, I found a few that looked good and healthy (See How to pick out a good coconut). The big surprise I had came when I opened them and found that there was lots of great coconut meat that I could make mousse with! Thus, check out the picture in the measuring cup. I opened them earlier in the day, poured a little coconut water over them and wrapped them up so that it would be no problem when it came time to put it all together.
Notice the test-tube in the crease of the book. One change that I make in their recipe is that I use the scraping of one vanilla bean rather than the liquid vanilla extract. Yes, it’s more expensive, but you don’t get any chemical taste in the final spoon full.
And I love the fact that you just throw everything in the blender and whip it up!
The only thing you really have to look out for is getting coconut shell in the blender. Thus, when you remove the meat from the shell, look it over closely. I’ve missed some shell before and it totally ruins the emotional effect that this dessert lets you experience. You really don’t want to break up the bliss.
I’ve learned that a little goes a long way with this recipe.
I now pick out reasonably small containers to let it both set up in and serve in. These little ramekins work great.
I can’t wait for the next sale on Young Thai Coconuts just so I can make this dessert again!