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Spiced Rum Chocolate Mousse

Course: Dessert
Cuisine: Modern Australian
Servings: 6 serves


Spiced Rum Chocolate Sauce:

  • 1 can coconut cream 400 ml
  • 220 gm high quality dark chocolate
  • 60 gms raw brown sugar if using white sugar, add half the quantity, taste and add more if necessary
  • 1 vanilla pod split in half and scraped
  • 2 tbsp spiced rum
  • 2 clove pods


  • 2 x 400ml coconut cream cans chilled
  • 120 gms cocoa powder unsweetened


To make the chocolate sauce:

  • Melt the chocolate in a microwave or using the double boiler method.
  • Shake the coconut cream can well and pour out the contents into a bowl.
  • Once the chocolate has melted, add a few spoons of the coconut cream into it and mix well to combine. (This is to create a homogenous mixture and prevent the chocolate from seizing which can occur sometimes).
  • Then add the entire chocolate mixture into the remaining coconut cream followed by all the other ingredients listed and mix well to combine. Make sure the sugar gets dissolved completely.
  • Refrigerate for about 10 minutes to thicken the chocolate sauce lightly.

To make the mousse:

  • In a mixer or using a large bowl, whip the coconut cream till you get soft peaks.
  • Remove the cloves from the chocolate sauce and add it slowly to the coconut cream along with the cocoa powder, mixing lightly to combine each time.
  • Whip for a few more seconds till the whole mixture becomes light and fluffy.
  • Spoon into glasses or ramekins; refrigerate for about 3-4 hours till set.
  • Top with the buttercrunch crumble and serve with a side of strawberries.
  • Enjoy!