60gms raw brown sugarif using white sugar, add half the quantity, taste and add more if necessary
1vanilla podsplit in half and scraped
2tbspspiced rum
2clovepods
Mousse:
2x 400ml coconut cream canschilled
120gms cocoa powderunsweetened
Instructions
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.