"Tangy cherry compote meets rich chocolate mousse for a healthy treat that's ready in just 20 min." Editor's note: you must chill the coconut milk cans overnight, so plan accordingly.
(serves 6)
1 10 oz. pkg. frozen cherries
1/3 cup, plus 3 T. maple syrup, divided
1 T. freshly* squeezed lemon juice
1 T. cornstarch
1/3 cup cold water
2 15 oz. cans coconut milk, chilled overnight
1 t. vanilla extract
1/4 cup cocoa powder
Pinch of kosher* salt
Shaved chocolate*
Marachino cherries*
Whipped cream*
In a saucepan, bring cherries, 1/3 cup maple syrup, and lemon juice to a simmer. In a cup, dissolve cornstarch in 3 T. cold water; stir into pan. Simmer 1 min., stirring. Remove from heat. Scoop cream off top of coconut milk cans; place in a large bowl (reserved liquid from cans for smoothies). Using a mixer, beat cream, vanilla, and remaining maple syrup to stiff peaks. Transfer half of the mixture to another bowl; gently fold in cocoa and a pinch of salt. Layer chocolate mousse, cherry mixture, and coconut whipped cream into 6 dessert glasses, dividing evenly. Garnish with whipped cream, shaved chocolate, and a cherry, if desired. Chill until serving.
When God calls, we must answer."
Have FUN today. Back to Choir rehearsal tonight for me. YAY.
Love,
MM
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