Vegan coconut milk chocolate mousse has revolutionized my life. It is delicious and so simple.
1. Put a can or two of full-fat coconut milk into the refrigerator over night or until they are needed.
2. Flip the can upside down, open it, pour liquid into a container to use later in something else.
3. Scrape solid coconut milk out of can and whisk by hand until fluffy and mousse-like (I tried it with a standing mixer and it generated too much heat. Doing it by hand worked better in my opinion – extra points if you chill the bowl ahead of time).
4. Add approximately 1/4 cup of unsweetened Ghirardelli cocoa powder per can of coconut milk, or to taste
1 pinch salt
A splash of vanilla extract
Sugar or other sweetener to taste
Whatever else you want to add
The first time I made this I added a little almond extract too. When I was at the parents’ house, my Aunt Indigo had the brilliant idea to do a cinnamon and cayenne one, so we added the above ingredients and then cinnamon and cayenne pepper to taste. It was fantastic!
Refrigerate for a bit or stick it in the freezer if you need it to chill faster. It is also very good frozen.
This is a variation on the recipe for Chocolate Frosting Shots from the blog Chocolate-Covered Katie