Preparation time 2h15 minutes (longer if you want to make Vegan Ice Cream🍦)
Serves up to 8 people
1. Combine on medium-high heat mix the following ingredients
200 gr of dates (remove seeds)
1 3/4 cups of unsweetened plant based milk (I used soy)
3 drops of vanilla extract
1 bar of dark chocolate of your choice 200 gr (Break it up in little pieces)
2. Make sure you constantly stir with a wooden spoon so the bottom of the pan does not burn!
After 5 minutes lower your heat to low, if you feel adventurous you can keep the heat on mid-heat!
3.When the chocolate has melted (this may take up to 15 minutes) remove it from the heat.
and blend until silky smooth. (I used a hand blender)
4.Pour your Chocolate Mousse
Into small containers for individual servings ( I use recycled jars)
or
Pour it into one large tupperware (so you can pop it into the freezer to set for 2 hours.)
I like to have a lid on either the jars or the tupperware!
5. On top of the Mousse, I like to grate some Orange / Lemon and/ or Ginger peels on top of the Mousse!
( Ground Hazelnuts are also a nice addition).
Now you have two options:
1.After these 2 hours have passed you can transfer the Chocolate Mousse in the Fridge
Or
2. You can put it in the Freezer and it will turn into Ice Cream ! (Best for Brekkie)🍦
While the Mousse is chilling the freezer you can drop some 🫐 Raspberries 🍓add some Passion fruit or 🥭 slices!
🍏You could also dip some fruits🍐 in the Mousse so that they are coated in Chocolate Mousse🍎 ! Or
Decorate your final dessert with some fresh fruit!
🌈Have fun with it and go Wild! 🌈
❤️Let me know how it goes if you try it out!
Made with lots of Love
Your Hibiscus Kook!