Just in case you missed the prior announcement, I am here to say that it truly is official, Foods Matter Magazine is now going digital and will be free for internet viewers. This month is their last print issue, and we have snagged a delightful sample recipe from their farewell issue to share with you today.
According the Foods Matter staff, this simple dessert is “A very different, and rather sophisticated, alternative after turkey and all the trimmings!” Of course, the rich chocolate base will surely satiate any chocoholic throughout the holidays or any time of year for that matter. Plus, this recipe is naturally vegan (egg-free and dairy-free) and gluten-free, and it can also be soy-free and nut-free without a problem.
Enjoy the following recipe, and be sure to check out the very informative Foods Matter website …
- 1 Level Tablespoon Cornstarch
- 1-3/4 Cups Regular Coconut Milk (not light!)
- 1 x 2 Shot Espresso or ⅜ Cup Very Strong Black Coffee
- 50g (1-3/4 ounces) Dairy-Free Dark Chocolate, 70-85% cocoa solids
- 2 Tablespoons Dark Muscovado Sugar, Coconut Palm Sugar, or Dark Brown Sugar
- 2 Tablespoons Brandy or Ginger Wine
- 6 Teaspoons Coconut Cream (can also skim thick cream from top of settled can of regular coconut milk), Nut Cream, Oat Cream, or Soy Cream, divided
- 18 Fresh Coffee Beans
- Mix the cornstarch with some of the coconut milk to make a smooth paste. Gradually add the rest of the coconut milk and the coffee while gently heating the mixture, stirring continuously, until it thickens. Add the sugar and chocolate, in pieces, and continue to stir until both are melted.
- Remove from the heat, cool slightly and then add the brandy or ginger wine.
- Spoon into individual expresso cups or small glasses, cover and put in the refrigerator to chill.
- To serve, gently pour a teaspoon of dairy-free “cream” onto the top of each mousse and place three coffee beans in the middle.