Boozy Black Forest Chocolate Mousse

Save room for this one, it’s the cherry on top of the Christmas feast in the form of a decadent, smooth, rich Black Forest Chocolate Mousse, with a cheeky shot of Kahlua for anyone wanting their dessert to also be a cocktail. This makes 2 full glasses of mousse, but a couple of spoons is enough to satisfy - so share among friends, or divide into smaller portions!


2 tins coconut cream

1 tin sour cherries Fresh strawberries

60 ml Kahlua

1 tub mascarpone


1 cup The Wholefood Pantry Dark Chocolate Buttons

Pinch The Wholefood Pantry Pink Himalayan Crystal Salt

2 tbsp Natural Gelatin

  1. Place your coconut cream in the fridge and allow to set.
  2. Scoop out the set cream that has risen to the top and add to a bowl, whip with electric beaters until thickened, making sure not to over work, it should start to hold shape but should not form stiff peaks.
  3. Meanwhile, melt your dark chocolate buttons over a double boiler (a bowl popped on top of a saucepan of simmering water). This should take a minute or two. Once melted, remove from the heat and stir in the gelatin powder and salt, stir until fully incorporated.
  4. Pop the chocolate mixture straight into the cream and then whip with the beaters for about a minute to fully combine, place in fridge until ready to serve. 
  5. Once ready to serve, remove mousse from fridge and stir through kahlua.
  6. To serve, place cherries and strawberries in the bottom of 4 cups, layer in your mousse, then your mascarpone, top with more cherries and strawberries.



Natural Gelatin

Natural Gelatin

From $16.95