Chocolate Espresso Coconut Mousse with a crunch Almond Crumble - this is what dessert is supposed to look like!
So I, like so many other people, LOVE Trader Joe’s. I mean seriously, how can you not go into one and get excited about your cooking potential! Plus it’s so cheap and who doesn't love that!!!
So during a recent visit, I picked up some of their coconut cream with absolutely no plans for it. I was just one of those items I needed to have for 2 very good reasons.
I rarely see coconut cream rather than coconut milk
the label was just so pretty
So after having it for a few days, I started doing a little brainstorming and that is where this mousse was born. Now, I love a good chocolate mousse but sometimes just having straight mousse doesn’t cut it. While it is yummy and has a great texture I tend to like when textures are mixed. That’s why cheesecake is so delicious, a crunchy crust with smooth creamy filling = a match made in heaven!
Now, this crumble is a bit reminiscent of one of my all-time favourite desserts - Butter Brickle. If you have never tried it you are soooo missing out, it’s crumble, caramel and ice cream - perfection on a hot summer day. So while this isn’t exactly the same it gives the same crunchy element to complement the smooth creamy mousse.
So do yourself a favour and keep a few cans of coconut mousse in your fridge at all times because you can never be too prepared when it comes to dessert!
prep time 20 minutes
cook time 10 minutes
total time 30 minutes
1/ 3 cup slivered almonds
1/3 cup oatmeal
3 tbsp cold butter
1/4 cup brown sugar
3 oz dark chocolate
2 cans coconut cream (refrigerated a minimum of 12 hours)
2 tbsp espresso or dark coffee
4 tbsp white sugar
2 tsp vanilla
Preheat oven to 350. In a small bowl combine almonds, oatmeal and brown sugar. Using a cheese grater grate in butter and mix together until crumbly. Press onto a small cookie sheet and bake for 10 minutes or until lightly browned.
In the bowl of your stand mixer add in your cans of cold coconut cream - being sure to only use the cream that is on the top and not any of the coconut water. To the cream add in sugar, vanilla, coffee. Beat on high for 2-3 minutes or until it is light and fluffy like whip cream.
While the coconut is whipping melt your dark chocolate using a double boiler or microwave. Once the coconut cream is fully whipped carefully fold in the chocolate.
To assemble layer divide 1/8 of the crumble in the bottom of 4 glasses or dessert bowls. Divide mousse between each cup then top with remaining crumble. Place in the refrigerator for a minimum of 30 minutes before serving.