Save to your scrapbook
Chocolate & brandy mousse with Lotus biscuit crumbs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
By Elly Curshen
2 x 160ml cans coconut cream
2 tsp Waitrose 3 Year Old French Brandy (or vanilla extract)
2 tbsp icing sugar, or to taste, sifted
4 tbsp Waitrose Duchy Organic Cocoa Powder, sifted 1
Lotus Biscoff Cream Biscuit, plus extra to serve (optional)
Pomegranate seeds, to serve
1 Put the cans of coconut cream in the fridge until well chilled. Carefully open them – do not shake – and use a spoon to gently lift out the coconut cream, making sure you leave any coconut water behind. (There will only be a tiny amount but the cream won’t whip properly unless you separate it.)
2 Put the coconut cream in a large bowl. Beat with electric beaters until it starts to whip up and increase in volume. Beat in the brandy (or vanilla), then the icing sugar. Remove 4 tbsp and set aside.
3 Fold in the cocoa powder with a silicone spatula until well incorporated. Taste and, if you’d like it sweeter, stir in a little more icing sugar. Beat again until it’s fluffy and whipped. It should be starting to firm up. Divide between 4 small glasses or espresso cups (use a piping bag if it helps). Smooth the surface and top with the reserved coconut cream. Chill until ready to serve (it will thicken as it chills), for up to 2 days.
4 When ready to serve, crush the Lotus biscuit into crumbs, mix with a pinch of sea salt flakes and sprinkle over the coconut cream. Scatter over the pomegranate seeds and serve with an extra biscuit on the side, if liked.
You can serve these chocolate mousses in little espresso cups, but they look best in glasses so you can see the layers
Typical values per serving:
This recipe was first published in November 2021.