Last weekend we tried a recipe with xylit. It was also lactose-free, but instead of soycream we used regular cream. You can try it with soy cream, I bet it will still be delicious. Not being too fond of mousse au chocolat myself, I still know how much my better half enjoys it, which is why our first xylit-dessert came to be mousse au chocolat. We loved the coconut fat, and I found quite different opinions on it in the net. They all agree that coconut fat has lots of saturated fat, but there are hints that these saturated fats act differently from others… Hm. I can say it is delicious, as it adds some coconutty flavour to the mousse au chocolat, it was so tasty. The good thing about organic coconut fat, if it is really not good for you, we won’t have it often, as it is fairly pricy.
Try the recipe, I bet you will love it as much as we did:
60g coconut fat
70 g cocoa powder
300 ml cream (soy)
Attention: The mousse needs to cool in the fridge for a few hours in order to make it firm enough. We were pretty impatient and ate it after about an hour, which was great already.
Separate the eggs from the yolk, beat the yokes for a while and add Xylit and cocoa powder.
Beat the egg whites till they are stiff. Melt the coconut fat (microwave), add it to the cocoa-yolk-mass. Add the beaten egg whites carefully.
Whip the cream and add it to the rest. Put into the fridge for about 4 hours. Enjoy J