Ingredients
70 g 85-100% chocolate
2 small pack oat cream for whipping, there of 3/4 cup straight from the pack, but the rest is whipped.
2 tbsp strong coffee, I use decaf
1 tsp pure vanilla
4-6 drops caramel stevia
pinch of salt
Method
Chop the chocolate.
Make the coffee.
Add 3/4 cup of the oat cream to a small sauce pan and heat to a boiling point. Whip rest from the pack as well as everything from the other.
Put the chopped chocolate into a big glass bowl and pour the hot oat cream from the sauce pan over. Whisk together until the chocolate has melted, the blend has no lumps and is smooth as silk. Then add in the coffee, stevia, vanilla and salt and whisk.
Let it cool in the refrigerator for about half an hour.
Then whisk in 2-3 cups of whipped oat cream. I like to use hand mixer and make sure you only mix in half a cup at the time. How dark and thick the mousse should be is a matter of taste. Add more whipped oat cream if you think it’s too dark.
Serve with whipped oat cream, berries, fruits, granola, dried raspberries or/and chopped chocolate.
The mocha mousse is nice as top on raw cakes too.
It keeps well in the fridge for a few days.
This recipe is sponsored by Oatly.
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