This is a recipe I got from a friend who visited Kenya years ago and had this dessert at a restaurant called “Bobby’s Bistro”. She loved it so much and it was so simple. It does include dairy. It goes together really quick but takes time to set in the frigerator. So best to make it the day before you plan to serve it. Works great for ramekins. Use 60% or 72% chocolate not milk chocolate. It is a very light mousse.
60% or 72% chocolate
Scalded milk (not boiling)
Put all ingredients in a blender on high speed
Pour into 4 ramekins or a small bowl to chill in refrigerator overnite.
Leave in ramekins or mold onto a plate and add fruit, ice cream or whipping cream on top.
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