Dairy-Free Tiramisu Chocolate Mousse
w/Strawberry Compote
This Dairy-Free Tiramisu Chocolate Mousse was inspired by my love of tiramisu and chocolate. Being lactose intolerant, I can’t tell you the last time I’ve actually enjoyed genuine tiramisu. I remember how much I loved the light creaminess, along with chocolate and subtle coffee hints, layered in a sweet mascarpone cheese whip. With all that inspiration, I dreamed up this romantic and indulgent dessert. Light and smooth chocolate mousse, topped with a dairy-free cream cheese alternative with added rum flavor extract and honey, sprinkled with dark chocolate shavings.
However, being a romantic dessert, I couldn’t leave out my husband’s favorite fruit, strawberry. So, what better way to round out this decadent indulgence but with a strawberry compote made with a splash of marsala wine nestled in at the bottom of this satisfying dish. Layers of luscious flavors that would be perfect for Valentine’s or any special occasion. This recipe makes a generous serving size for two, best served in an elegant wine or dessert glass to accentuate this extravagance of this special treat.
It’s important to use high-quality ingredients, such as the coffee I used. For this recipe, I used 100% organic and fair-trade Honey Honduras coffee from JUST Coffee Co-op.
Let’s begin!
Ingredients:
1 cup fresh strawberries, chopped
6 tbsp granulated sugar
splash of water
1 tbsp marsala wine
1 cup dairy-free bittersweet chocolate chips
3 tbsp JUST Coffee Co-op Honey Honduras coffee, richly brewed and room temp
3 tbsp plant butter
1 1/2 tbsp canned coconut milk, full fat
4 large eggs, separated.
1/2 cup (4oz) dairy-free cream cheese alternative, softened
2 tbsp raw honey
Optional garnish: Fresh strawberries, chocolate wafers and dark chocolate shavings.
Instructions:
In a small pot, add strawberries, sugar and a splash of water.
Bring to a boil and simmer for about 5 minutes, or until mixture becomes thick.
Remove from heat and stir in marsala wine. Spoon in bottom of glasses or dish, let cool.
Next, start on making the mousse layer by separating the egg yolks and egg whites in separate bowls. Set both bowls aside.
TIP: Make sure to add the egg whites to a clean, dry bowl, free of any grease.
Gently melt the chocolate, butter and coffee by using a double boiler, or a medium pot over another slightly larger pot with an inch of almost boiling water.
Stir frequently until melted and smooth, then remove from heat.
Stir in beaten egg yolks so they will cook a little while mixture is still hot.
Next, stir in coconut milk until fully incorporated.
In a spotlessly clean and dry metal bowl, whisk the egg whites with an electric mixer until stiff peaks form.
Use a metal spoon to scoop out one large spoonful to incorporate into the chocolate mixture.
This will loosen the mixture and prepare it to evenly receive the rest of the egg whites.
Now, gently fold in the rest of the egg whites until mostly smooth.
Spoon mixture on top of cooled strawberry compote, evenly dividing between dishes.
To make the creamy topping, simply beat together the dairy-free cream cheese alternative, honey and rum flavor extract until smooth and blended well.
Either spoon or pipe the cream topping on top (I snipped the end of a plastic baggie and piped.)
Optional: Grate chocolate on top and garnish with a fresh strawberry and chocolate wafer cookie.
This is such an elegant dessert; each layer has its own flavor profile that blends lusciously together for a delicious experience.
