Regional Flavours

Cultured Chocolate Mousse

Recipe supplied by Buchi Brew & Fermentary Co. from the Brisbane region

Ready In: 2 mins + overnight prep time
Serves: 4


2 cups
cashews or macadamia, soaked for at least 5 hours, rinsed and drained
dark chocolate (at least 85%)
medjool dates (for a touch of sweetness if using 90-100% chocolate)
1 cup
coconut cream
1/2 cup
coconut water kefir or kombucha
1 tsp
vanilla extract


A non-dairy recipe that kids and adults adore - creamy, smooth and luscious. This recipe makes a decadent dessert to pair with fresh strawberries and a choc chip cookie. We sometimes spoil ourselves by serving it on top of milk kefir sourdough pancakes or waffles topped with fizzy berry compote. As a picnic dessert, we like to serve fill jars up with fresh seasonal fruit bottom and top with creamy chocolate mousse.

1. Transfer all the ingredients into a blender and blend till smooth.

2. Serve immediately. Or if you would like to cultured this mousse, transfer into a mason jar and lid tightly.

3. Leave on the kitchen bench and allow to ferment from 2-8hours.

4. You may like to transfer the jar to the fridge and allow to ferment for another day or two. Fermentation has taken place when you observe little air bubbles pocket in the mousse. Depending on surrounding temperature and how tangy you like your mousse to be.

If fermenting conditions are optimal, you would be rewarded with a subtly sweet, airy and fizzy mousse. Once ready, store in the fridge for up to 2 weeks.

Optional flavourings: drop of peppermint essential oil, pinch of cinnamon and cardamom, chili flakes, or sea salt.


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