Here in Sweden, summer has made its presence know only here and there this year, which means the cold brew tea drinking has entered a new level (morning, lunch and dinner kind of a degree)
On the other note, Mother's Day is coming up this weekend. For me, it feels a bit special this year. It's my second Mother's Day as an actual mother to a human being, and I find myself looking forward to this day.
To celebrate, my husband made this little chocolate gem. And you know how wine can go really well with different foods? Well, that also applies to tea. This chocolate mousse is the perfect match with a cold brew Saturday tea. The spearmint and the rounded flavours the tea complement the dessert to an extent that is just wonderful!
It's way too good to keep it a secret, so here is how you make it:
1 tetra pack or can coconut cream (not coconut milk)
50g vegan or regular dark chocolate
1 tsp Vanilla sugar
1 pinch of salt
(if you want to add a cap filled with rum or coffee, feel free)
Keep the coconut cream in the fridge so it's cold when you will use it. Take half of the coconut cream and whip it. Coconut cream doesn't get as airy as normal cream does after a whipping session, it goes smooth instead. Add a teaspoon of vanilla sugar into the cream.
Melt the chocolate in the microwave or under a water bath. When melted add rest of the coconut cream and stir it in with the chocolate. The mixture should thicken up.
Add the two mixtures together and add the rest of the ingredients.
Fill the serving dishes of your choice and put them into the fridge for a few hours!
Hope you get to spoil yourself or an amazing mother with this goodness!