Rooted in the Pacific Northwest

Chocolate Mousse

DifficultyBeginner

Have last minute dinner guests? This is an extremely easy but very decadent dessert that your guests will rave about. They'll never know it's dairy free! This is a great reason to always have a couple of cans of coconut milk chilling in the refrigerator

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Yields4 Servings
Prep Time15 minsTotal Time15 mins

Conversion Chart

 2 Cans of High Quality Coconut Milk(not light or low fat)
 4 tbsp Unsweetened Cocoa Powder
 2 tsp Vanilla extract
 4 tbsp Maple Syrup or warmed raw local honey
 1 pinch sea salt
Topping
 Fresh Raspberries or Pomegranate Seeds
1

Place cans of Coconut milk in fridge for at least 4 hours or overnight, making sure not to shake the cans.

2

Carefully scoop out the coconut cream that has separated from the coconut water in the can. Scoop into a high powered blender or food processor. Add the rest of the ingredients and whir for at least 1-2 minutes or until the its evenly mixed and you have a creamy fluffy mousse. Place in refrigerator to firm up and serve with topping of your choice.

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Ingredients

 2 Cans of High Quality Coconut Milk(not light or low fat)
 4 tbsp Unsweetened Cocoa Powder
 2 tsp Vanilla extract
 4 tbsp Maple Syrup or warmed raw local honey
 1 pinch sea salt
Topping
 Fresh Raspberries or Pomegranate Seeds

Directions

1

Place cans of Coconut milk in fridge for at least 4 hours or overnight, making sure not to shake the cans.

2

Carefully scoop out the coconut cream that has separated from the coconut water in the can. Scoop into a high powered blender or food processor. Add the rest of the ingredients and whir for at least 1-2 minutes or until the its evenly mixed and you have a creamy fluffy mousse. Place in refrigerator to firm up and serve with topping of your choice.

Chocolate Mousse
IngredientsDirections