A heavenly choco-orange mousse which makes surviving with multiple food allergies easy…

Ever since I was diagnosed celiac and lactose/casein intolerant, life has been tough on the dessert side. Basically I have been avoiding small bakeries, closing my eyes and holding my breath when walking by pastry shops, and declining invitations to eat in restaurants where I know looking at the dessert menu will make me miserable. Thankfully enough, I have come up with a most allergen-free orange chocolate mousse recipe: easy, quick, and heavenly good. I would therefore suggest my fellow allergy sufferers to always keep one glass of choco-orange mousse ready in their fridge when they have a night out, for three simple reasons: 1) it will be waiting for you when you get back and be a great conclusion to your little soirée, 2) you will look forward to it so much that you won’t stay the whole night out, and 3) there won’t be any hard feelings when skipping dessert at the restaurant when you know that your chef’s treat has already been taken care of…

Allergy information: gluten free, dairy free, egg free, soy free, nut free

Orange chocolate mousse

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Serves

4

Ingredients

• 400ml can coconut milk; this can has to be put in the fridge the day before you need to make the choco-orange mousse
• 225g dark chocolate
• 2 tablespoons shredded orange peel
• 4 teaspoons orange juice
• 10 teaspoons caster sugar

Directions

1.	Melt the chocolate in the microwave for about two minutes; stir every minute
2.	Add the orange peel, orange juice and caster sugar; stir until a smooth mixture is obtained
3.	Allow the chocolate-orange mixture to cool slightly (for 5-8 minutes)
4.	Take the coconut milk can out of the fridge and open it (N.B.: it will be made of a thick layer of solid coconut milk fat on top and some liquid at the bottom of the can)
5.	Put the solid coconut milk (top of the can) in a mixing bowl and whip it on high using an electric mixer (N.B.: the coconut milk should be beaten until soft peaks form)
6.	Add the liquid coconut milk (bottom of the can) to the chocolate-orange mixture
7.	Lightly fold the whipped coconut milk into the chocolate-orange mixture
8.	Spoon the mousse into individual glasses, cups or verrines
9.	Refrigerate for at least 3 hour to allow the mousse to set