Coconut Chocolate Mousse
How to make vegan coconut chocolate mousse.
Yield: 5 servings
- 2 cans coconut milk
- 1/2 cup cocoa powder
- 3/4 cup icing sugar
- 1 tsp Vanilla extract
- chocolate shavings optional
Separate coconut cream and coconut water by pouring the water out of the can. You can use this water for a different recipe, we wont need this portion for our vegan chocolate mousse. Whip cream portion of coconut milk until fluffy - a few minutes on high with a stand mixer.
Add cocoa powder and icing sugar gradually until full combined. It will be a bit grainy.
Add the vanilla extract and mix together.
Place vegan chocolate mousse into serving cups. Refrigerate for at least 2 hours before serving.
Using a potato peeler, add chocolate shavings from a chocolate bar. This will create the scroll look for the topping on the mousse. (optional)