Anyone know the trick to CREAMY coconut choc mousse every time?
I'm making the super simple coconut mousse by refrig a can of full fat coconut milk and skimming off fat later and mixing in either melted 80% choc, or I've even tried stevia/baking cocoa....both sometimes come out grainy after you refrig for awhile. People who have been working with coconut for awhile, any ideas for me? (I've only been at this a few months). Would LOVE to be able to impress the veeeery resistant extended family with this dessert at thanksgiving, but would die if everyone grimaced and pretended to like it if it turned out grainy. I'm thinking this is some sort of chemistry issue (temps vs amount of whipping, etc). I've tried three diff kinds of coconut milk and it doesn't seem to be that (I've gotten creamy consistency out Taste of Thai and Native, but both have gone grainy on me too). Thanks!