If you’re a chocoholic or a Pinterest-user, chances are, you’ve run across Chocolate Covered Katie. I gave her Chocolate Mousse Frosting Shots recipe a try for my husband’s birthday cake. You can find Katie’s recipe HERE. She doesn’t specify an amount of sweetener (she simply says, “to taste”), so I thought I’d share my method.[pinit]
Honey, maple syrup, and cane sugar were the only sweeteners I had on hand. Knowing that honey and maple syrup wouldn’t be the right flavors, and that sugar crystals wouldn’t dissolve in the cold coconut milk base of this recipe, I placed about 1/2 cup of cane sugar in my blender and blended until it became powdery. After adding the cold coconut milk, cocoa, and vanilla to my bowl, I started adding the “powdered sugar” a tablespoon at a time. I began with two tablespoons, but ended up using seven tablespoons to get it to the sweetness I thought mimicked chocolate frosting. The frosting, which truly is more like mousse, was a hit flavor-wise, but I’d never use it as an icing again. It’s too airy.
Eating it by the spoonful, however, will most certainly happen in the near future!
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