This was the other flavour I made last year. The mousse was a little runny, but still delicious. I’ve tweaked the recipe this time and added some orange essence and also a little bit of xanthan gum, which seems to have helped it to stay thick once encased in the chocolate.
I always keep a few tins of coconut cream in the refrigerator, which I put right at the back. You can then make whipped coconut cream for desserts and scones at any time, or just make different flavoured mousses.
This recipe will have a reasonable amount of thick delicious mousse left over, but I look at that as my treat….or if the boys are home, their treat. I stopped at 32 small chocolates, but you can of course continue to keep making individual ones. How many you make will depend on the size of your molds.
I use the same design for each flavour I’m making, so then I know what each is. I also bought a fine food brush from a kitchen shop and only use it for chocolate making. Tips to remember when making soft centred chocolates – take your time painting the chocolate mold to make sure there is a nice even coating. It’s also important not to overfill your chocolates with the filling. Please be patient and make sure your chocolates are set properly, otherwise when you try to remove them from the mold, they won’t come out without being damaged.
270ml tin of coconut cream (I use this brand)
3 tablespoons (45ml) pure maple syrup syrup
27g (1.0 ounce or 3 tablespoons) soft icing sugar, or to taste (I use this brand)
1 teaspoon (5ml) pure vanilla extract
¼ teaspoon (1.25ml) xanthan gum
15g (0.5 ounces or 3 tablespoons) raw cacao powder, sifted before measuring (I use this brand)
A few drops of orange essence, to taste
Approximately 280g of your favourite milk or dark chocolate (I made 24 chocolates from this amount)
The coconut cream needs to be refrigerated for at least 1-2 days, the longer the better. The bowl and beaters also need to be chilled for at least an hour before use. Open your tin and only scoop out the solid coconut cream and add this to your chilled bowl. You do not need the watery liquid.
Start your hand mixer on a medium low speed, to gently whip the coconut cream.
Once the coconut cream starts to increase in volume, add in the vanilla extract, liquid sweetener and icing sugar. Keep beating until it’s well combined, then turn up the speed to medium-high and let it start to whip.
Next, add in the sifted cacao powder, xanthan gum and orange essence. Beat on a low setting until the chocolate is thoroughly mixed through. Taste the mousse and adjust the sweetness and orange essence if necessary. Then turn the mixer up to high and continue whipping. The consistency should be that of whipped cream. Place in the refrigerator for about an hour for it to firm up. Then it’s ready to use! Give the mousse a quick stir before you spoon it into you chocolate molds.
You can either melt your chocolate the old fashioned way, or you can melt it in the microwave. I melt my chocolate by boiling some water in a small saucepan. Once the water has boiled, turn the gas off and place a glass bowl over the top. Add the chocolate to the bowl and stir frequently until melted.
If you’re chocolate starts to thicken, gently reheat until it thins out again and once it’s thinned out enough, remove from heat.
When the chocolate has melted, use a teaspoon and place a small amount of melted chocolate in the mold. Use the brush and paint the chocolate evenly inside the mold making sure not to leave any transparent patches. Then tap on the bench to eliminate any air bubbles. Refrigerate until completely set which takes about 5-8 minutes. The sides of the molds may need an extra light brushing with melted chocolate if there are any transparent patches, again pop them back in the refrigerator until set.
When the chocolate is set, place a small amount of the mousse filling in the centre, but do not over fill.
Using a teaspoon pour a small amount of melted chocolate over the filling and, using the brush, seal it with the chocolate making sure all the edges are covered. Tap on the bench again and place back in the refrigerator until completely set.
Once set, it’s simply a matter of gently popping them out of the mold and either foil wrapping them or storing them in an airtight container in the refrigerator.
Recipe by: The Gluten & Dairy Free Bakehouse
Shared at: Gluten Free Wednesdays