Dairy Free Chocolate Mousse

Yippee!!! I found a recipe for dairy free chocolate mousse that tastes like the real thing - light and airy and creamy and chocolatey! It's so quick and easy and very addictive! I found the original recipe on taste.com (and I think they got it from Super Food Ideas magazine). I converted it to a Thermomix recipe, changed the castor sugar to ground Rapadura, added more cocoa, and broke out into spontaneous rejoicing at eleven o'clock last night when I tasted it!!! (Probably shouldn't be eating rich chocolate desserts at eleven o'clock at night, but it was for a good cause, don't you think?) Thank you taste.com - I am pathetically grateful!

1. Measure into a small measuring jug and whisk with fork until completely combined:
- 1/2 cup boiling water
- 2 tspns powdered gelatine

2. Add and stir in well until dissolved:
- 2 rounded Tblspns raw cacao powder (or organic cocoa powder)
    This mixture needs to reach room temperature - you can put it in the fridge for a little while if you're in a hurry.

3. Grind in Thermomix for 30 seconds on speed 9:
- 60g Rapadura
Tip into a bowl and set aside.

4. Separate eggs, setting egg yolks aside:
- 4 room temperature eggs, separated

5. Place egg whites in Thermomix bowl and add:
- a pinch of cream of tartar (to stabilize the egg whites - makes a light, fluffy mousse)
Beat the egg whites and cream of tartar with butterfly attachment, speed 4, for about 1 1/2 to 2 minutes, or until stiff peaks can be formed.

6. Continue beating on speed 4, and begin to add powdered Rapadura, 1 tablespoon at a time through hole in lid.  Beat until meringue is thick and glossy.  (It won't be stiff any more - that's okay.)

7. With machine still mixing on speed 4, add egg yolks one at a time, beating well after each addition. Stop machine.

8. Check temperature of gelatine/cocoa mixture - it needs to be the same temperature as the egg white mixture before combining them!

9. With butterfly still attached, and machine running on speed 4, slowly drizzle cocoa mixture into egg white mixture in a thin stream through the hole in the lid, until well combined.

10. Pour mixture into six small serving cups and refrigerate for four hours, or until set and chilled. Or if you're impatient like me, pop them in the freezer for half an hour! ;) Dust with some cocoa and serve.

YUMMY!!!

By the way, this recipe can easily be doubled to make 12 servings at a time - a good idea, since they'll disappear quickly! :D