There are so many ways to garnish this dessert. You can choose to add a layer of Pomegranate Gelatin or Coconut Cream, or just leave it plain, simply garnishing with some grated dark chocolate and some fresh fruit.
Prep Time5minutes
Cook Time10minutes
Total Time15minutes
Servings4
Ingredients
Chocolate Mousse
3 1/2ouncesdark chocolatechopped
1 1/4cupcoconut milk
2teaspoonsorganic sugar
1teaspoonagar agar powder
1/4teaspoonorange extract
Pomegranate Gelee
1/2cuppomegranate juice
1/2teaspoonorganic sugar
3/4teaspoonagar agar powder
Coconut Cream (optional)
1/4cupcoconut milk
1teaspoonorganic sugar
1/2teaspoonagar agar powder
Garnishes
grated dark chocolate
pomegranate seeds
Instructions
To make Chocolate Mousse
Place chocolate, coconut milk, sugar, agar agar powder and orange extract in a small saucepan. Cook over medium heat, stirring until chocolate is melted. Bring to a simmer and remove from heat. Let cool for a few minutes before spooning into serving glasses. Refrigerate until set, about 30 minutes to an hour.
To make Pomegranate Gelatin
Place pomegranate juice, 1/2 teaspoon organic sugar and 3/4 teaspoon agar agar powder in a small saucepan. Bring to a boil and reduce heat; stir until sugar and agar agar powder are dissolved. Let sit off the heat for 5 minutes. Spoon on top of Chocolate Mousse. Chill until set.
To make Coconut Cream
Place 1/4 cup coconut milk, 1 teaspoon organic sugar and 1/2 teaspoon agar agar powder in a small saucepan. Bring to a boil and reduce heat; stir until sugar and agar agar powder are dissolved. Let sit off the heat for 5 minutes. Spoon on top of Chocolate Mousse. Chill until set.
Recipe Notes
For the Chocolate Mousse, I used a slightly modified version of Chocolate and Zucchini's adaptation of Anne-Sophie Pic's recipe, then came up my own pomegranate gelee and coconut cream as a way to dress this dessert up a little. I served it in little shot glasses and small dessert cups, sprinkled with some pomegranate seeds. You may wish to make more pomegranate gelatin instead of coconut cream.