Ingredients
- 100g 70-90% dark chocolate, chopped
- 250g cream cheese, vegan or cow
- 83ml boxed coconut milk, at room temperature
- 2 tbsp fresh lemon juice
- 27g (1/4 cup) cocoa or cacao powder
- 1 tbsp espresso powder or instant coffee granules (optional but recommended)
- 2 tbsp maple syrup
Method
- Add the chocolate to a heatproof bowl. Put 2-4cm water into a small saucepan and bring to the boil. Reduce the heat to a simmer. Place the bowl to sit on the rim of the saucepan- it should not be touching the water but sitting on the top of the saucepan. Gently melt then turn off the heat and set aside.
- Once chocolate has been melted add the cream cheese to stand mixer bowl with the paddle attached. Beat the cream cheese for 1-2 minutes or until softened.
- Now add coconut milk, lemon juice, cocoa, espresso, and maple syrup. Beat until well combined- around 2 minutes.
- Finally, pour in melted chocolate and turn on stand mixer to low speed. Beat until just combined, then immediately use a rubber spatula to scrape your chocolate cheesecake mousse mixture into a pipping bag or transfer directly into serving glasses.
