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Dairy-Free Chocolate Mousse with PomegranateDairy-Free ChoDairy-Free Chocolate Mousse with Pomegranate Gelatin and Pomegranate Seedscolate Mousse with Pomegranate Gelatin

Chocolate Mousse with Pomegranate Gelee Recipe

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 Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

Chocolate Mousse

  • 3 1/2 ounces dark chocolate chopped
  • 1 1/4 cup coconut milk
  • 2 teaspoons organic sugar
  • 1 teaspoon agar agar powder
  • 1/4 teaspoon orange extract

Pomegranate Gelee

  • 1/2 cup pomegranate juice
  • 1/2 teaspoon organic sugar
  • 3/4 teaspoon agar agar powder

Coconut Cream (optional)

  • 1/4 cup coconut milk
  • 1 teaspoon organic sugar
  • 1/2 teaspoon agar agar powder

Garnishes

  • grated dark chocolate
  • pomegranate seeds

Instructions

To make Chocolate Mousse

  1. 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

  1. 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

  1. 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.