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Gluten Free Chocolate Tapioca Mousse
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About this recipe:
Made in advance this is a great recipe for serving as a dessert at the end of a family meal.
Equipment:
large baking tray, saucepan, mixing bowl and 4 small dessert dishes
Ingredients:
100g plain chocolate
300ml coconut milk
100g caster sugar
25g FREEE Tapioca Flour
2 tbsp water
2 tbsp desiccated or flaked coconut
Method:
- Break the chocolate into pieces. Measure the coconut milk, sugar and chocolate into a saucepan.
- Heat gently while stirring until the sugar and chocolate have dissolved.
- Remove the pan from the heat.
- Put the tapioca flour and water into a bowl and stir into a paste.
- Pour half the warm chocolate milk into the paste, stir to combine and tip everything back into the saucepan.
- Return the pan to a gentle heat and stir as the sauce thickens and bubbles.
- Remove the pan from the heat and leave it to cool for 10 minutes.
- Beat the sauce vigorously until smooth then divide it between the serving dishes.
- Scatter the coconut on a large baking tray, toast it under the grill for 2 minutes until golden, then leave to cool.
- Before serving the chilled chocolate mousse, sprinkle the toasted coconut over the top.
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