Gluten and Dairy Free Candy Cane Mousse

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Course: Dessert
Keyword: chocolate,, peppermint
Servings: 6 People


  • 400 Ml Coconut milk
  • 200 G Dairy free dark chocolate Roughly chopped
  • 60 G Caster sugar
  • 1 Tsp Peppermint extract
  • 260 G Silken tofu
  • 70 Ml Dairy free milk
  • 100 Ml Dairy free whipping cream
  • 1 Candy cane Crushed


  • Pour the coconut milk into a saucepan
  • Bring to the boil and remove from the heat
  • Stir in the caster sugar, mint extract and dark chocolate
  • Mix until the chocolate has melted
  • Pour into a blender with the tofu and dairy free milk
  • Blitz until smooth and well combined
  • Pour into 6 ramekins and chill in the fridge for a couple of hours
  • Whip the dairy free cream and pipe on top of the chocolate mousse
  • Top with a sprinkle of crushed candy cane

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