Wow, I’m not quite sure where I got this idea from. Freezing mousse? In ice cube trays? Pretty weird, even for me. But I’m glad I experimented!
This fudge is incredibly creamy, rich, and cool. By cool, I mean it has a frozen texture when you first bite into it, but melts quickly in your mouth to form mousse-y indulgence.
The fantastic fats in coconut cream make this rich and satisfying, cocoa provides antioxidants, and orange zest gives a lovely zing. If you want to change the flavours of this ‘fudge,’ simply omit the orange zest and replace with peppermint essence, more vanilla, chopped nuts, or whatever!
If you want regular mousse instead of fudge, simply spoon this into bowls instead of freezing. Keep chilled in the fridge, and serve with Greek yoghurt, fresh orange slices/ berries, and cinnamon if desired.
This recipe can be gluten-free, grain-free, dairy-free, vegan, low-carb, nut-free, and egg-free.
Preparation time: 10 minutes (plus chilling)
Makes 16 or so cubes, or mousse serves 3-4
Ingredients:
– 1 can full-fat coconut cream, chilled
– zest of 1 orange, finely grated
– 2-3 Tablespoons cocoa, to your liking
– stevia or rice malt syrup, to taste
– good grinding vanilla bean or 3/4 teaspoon vanilla essence
– 1/2 teaspoon psyllium husks, optional
Method:
1. Scrape the hard/ thick cream from the top of the coconut cream, and reserve the liquid for another use. In a bowl, place all ingredients (including thick cream). Beat with an electric mixer (or whisk) until smooth and fluffy.
2. Spoon into ice cube trays or bowls, and freeze until hard (or chill the mousse until you’d like to eat it). Pop the cubes out of the trays, store in the freezer, and enjoy!
