Chocolate mousse
Cooking Steps
Scoop out all of the coconut cream and discard the liquid on the bottom of the can. Try not to get any of that liquid in your bowl. Add coconut sugar and mix with coconut cream. Then melt your chocolate chips in the microwave (a little bit at a time so it doesn’t burn!) As your chocolate is melting, get your electric mixer ready. You need to move quickly because if your coconut cream is cold the chocolate will start to harden again. Once chocolate is melted, pour into your coconut cream and mix with an electric mixer until it’s all as smooth as possible-it might look like there are specks, and that’s fine. It could be the coconut sugar and/or little specks of chocolate that have hardened (and that will taste awesome!) Divide into 4 bowls and chill in the refrigerator for about 15-20 minutes.
Serves 4
20 minutes
This is a Non-Dairy Recipe
Ingredients
- 1 can coconut cream
- 4 heaping tablespoons Enjoy Life chocolate chips
- 2 tablespoons coconut sugar
- Unsweetened cocoa powder (optional-I used about a teaspoon, but you can add more for a more dark chocolate flavor)
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5 Responses to “Chocolate mousse”
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Where do you get coconut sugar? What could you sub for it?
Shannon, I found mine at Lunardi’s, but I’m sure you would be able to find it at Whole Foods. I’m not sure what you would be able to sub for it because coconut sugar is kind of like brown sugar, so if you used something like honey or agave it might make the mousse thinner, but I’m sure it would still taste good!
Shannon, coconut sugar, as far as I know is sold as coconut crystals in healthfood stores and such. You will probably get lucky online too. I don’t care for them all that much, so I use honey. Honey will harden right along with the mousse, so I don’t think it should be a problem.
I was just wondering if agave necter is a substitute for honey? thanks
Never discard the coconut milk. Put it in a small bag and in the friezer for soups or stirfri.