February 4, 2019 | Posted in:Recipes
This is the third year for our #HelpingCookies Valentine’s event! We want to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are over 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to stay involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal was to raise at least $3000, because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign- up to $3000!
Thanks to many of you, we have reached our goal. You can still donate to help us make an even bigger difference!
The past few years my hubby’s diet has gone from the care-free, “I can eat everything” to the careful, “I have to figure out what I can eat!” It’s been challenging. Suddenly, food was not fueling him, it was making him feel awful. I made it my mission to research FODMAPs, Celiac disease, read every label, talk to nutritionists, seek several specialists and started food journaling the hubby’s general intake of just about everything. (He LOVED the latter! Not.) Throughout this process, we go through periods of elimination to see how his system reacts. Some days, it’s like learning to cook again. One of the things we’ve learned to be mindful of is his dairy consumption. I knew it would be necessary to make things he craves that taste creamy and rich, without the use of dairy.
I like the individual portioning of this dessert. By making this mousse, I’m not stuck with a whole chocolate cream pie in the fridge taking up space or tempting my hubby (or me) to overindulge. I also don’t need to pull out a special mini tartlet pan to make a weekday treat- a cookie sheet is all you need. If you don’t have a circle cutter or heart cutter, cut the pie crust into squares. I’ve made this recipe with the addition of avocado, but this week the avocados are on the “no” list; the result is a rich and intensely chocolate mousse. If you let the mixture come to room temperature it makes a great frosting, cookie filling or even a chocolate glaze if it gets too warm. If the mixture gets too warm and melty, place it in the fridge for a few minutes to firm up.
Dark Chocolate & Bourbon Coconut Cream Mousse
Yields about 1 cup of Mousse, depending on the yield of your canned coconut cream.
Ingredients
Chocolate & Bourbon Mousse
1 can coconut cream, chilled. I used Trader Joe’s (unsweetened) Organic Coconut Cream, in the blue can.
8 ounces 72% Chocolate, I used Peterbrooke Chocolatier of Winter Park, which is dairy-free and incredibly rich!
1 tsp Granulated Sugar
2 Tablespoons Bourbon, or 1 tsp Vanilla or Bourbon extract
Pie Crust Hearts
1 Refrigerated Pie Crust, I used Immaculate Pie Crust which is not entirely dairy free.
1/4 Cup Granulated sugar
Valentine’s Day sprinkles or sanding sugar, if desired
Luxardo cherries to garnish, if desired
Directions
Preheat the oven to 400°F.
Sprinkle sugar on cutting board or work surface, unroll pie dough. Sprinkle the top of your pie dough with sugar and roll or press the sugar into the dough. Flip the dough and repeat the process. Cut out 4-inch circles or hearts, set aside on parchment. Remaining dough can be pieced together, rolled out and sugared for accent pieces. Place all cutouts on parchment and chill in the refrigerator for about 20 minutes.
In the bowl of a stand mixer fitted with the whisk attachment, whip the canned coconut cream until light and fluffy, about 5 minutes. If coconut water separates from the whipped cream, drain off fluid and retain to add to smoothies! Scrape down the sides of the bowl, whip an additional minute until the coconut cream is stiff and fluffy.
In a double boiler, bring water to a rolling simmer over medium-high heat. Place bourbon and sugar in a heatproof bowl over the water, stirring until the sugar dissolves. Break up the dark chocolate bar and add to sweetened bourbon in the double boiler. Turn off the heat, stir until chocolate is melted and the mixture is smooth. Remove bowl from heat and let the mixture cool to room temperature or the chocolate will melt the whipped coconut cream.
When cooled, add the chocolate mixture to the coconut cream, whip together until incorporated. Chill mixture in refrigerator or freezer if the mixture becomes to warm.
Remove pie crust cutouts from the fridge and place on cookie sheet, sprinkle extra white sugar and any decorative sugar you are using to pie crust tops. Bake for 9-11 minutes, turning halfway through. When cooked through and golden brown on edges, remove the pie crust cut-outs from the oven and cool on a rack. Cool completely before assembling the dessert.
Dessert should be assembled when you want to eat. Remove chilled chocolate mousse from the refrigerator. Using a small cookie scoop, scoop out 1-2 tablespoons of chocolate mousse and place on the cooled pie crust cutouts.
Topping with a single Luxardo cherry adds a pop of intense fruitlessness to balance out the deep, dark chocolate mousse.
Top with a pie crust accent, and enjoy. For a delicious alternative to the crust accent, top with a boozy cherry and drizzle a bit of the cherry syrup onto the Chocolate mousse. Either version will turn dessert into a celebration!
This Chocolate Mousse dessert can go from pantry ingredients to the table in under an hour, is decadent and intensely flavored! While rich, it’s a great example of how several delicious bites can be very satisfying. Full disclosure, we only used 1/2 a scoop of the chocolate mousse to each pie crust, though, the hubby would have loved to enjoy these just as pictured!
I’d like to give a special thanks to Julie Tran Deily who organizes this annual event! Julie just launched an online shop to raise even more funds for Cookies for Kids’ Cancer with the sale of Baked with Love custom designed t-shirts and tote bags. The items are in pre-sale, and will likely ship next month. Check the shop out and pick up a shirt or tote for yourself or someone you know that bakes with love.
Julie Deily, sporting the Heather Grey Baked with Love women’s tee. Photo by The Cumby Kitchen
Just in case you’re wondering, all of the proceeds will be donated to Cookies for Kids’ Cancer! And if your purchase is $75 or more & use this code FREESHIP75, you’ll get free shipping!
Thanks to all the fellow #HelpingCookies Good Cookie Food Bloggers, for donating, baking and raising money for Cookies for Kids’ Cancer. Check out their posts for more great Valentine’s inspired recipes and big thanks to you for supporting this great charity!
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Lisa Wilk
Hello, I'm Lisa Wilk! I'm a freelance food, wine and travel writer, photographer and presenter based out of Orlando, FL. While covering local restaurants and food events in the #1 tourist destination in the US, I find endless cooking inspiration when dining out. You'll often find me in the kitchen putting my own spin on those elevated chef creations to enjoy at home and when entertaining. I have a love and enthusiasm for wine, wine education and wine pairing. Find me about town teaching and demystifying wine as part of the popular @TheTastyTrio in the popular Wine, Cheese and Chocolate Perfectly Paired program series I've co-developed. Taste, Cook and Sip along with me on Twitter and Instagram at @TasteCookSip and @WineChix! Cheers!
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