Ingredients:
1 can (13.5 ounces) full-fat coconut milk
2 tablespoons unsweetened cocoa powder
1/4 cup cold water
Instructions:
Chill the Coconut Milk:
Refrigerate the can of coconut milk overnight. This step is crucial as it allows the cream to separate and solidify, making it easier to whip.
Prepare the Coconut Cream:
The next day, open the can without shaking it. Scoop the solidified coconut cream into a bowl, reserving the remaining liquid for other uses.
Whip the Cream:
Use an electric mixer to beat the coconut cream for 3-5 minutes until it becomes light and fluffy, similar to whipped cream.
Incorporate Cocoa Powder:
Gently sprinkle the cocoa powder over the whipped cream to avoid clumps. Fold the cocoa powder into the cream carefully, maintaining its airy texture.
Adjust Consistency:
If the mousse is too thick, gradually stir in cold water, one tablespoon at a time, until you reach your desired consistency.
Chill and Serve:
Transfer the mousse to bowls or cups and refrigerate for at least one hour to allow it to firm up and enhance the flavor.
Garnish with extra cocoa powder or coconut flakes if desired for a touch of elegance.
Why You’ll Love This Mousse:
This dessert is not only simple to make but also packed with benefits. Coconut milk is rich in essential vitamins and minerals, making it a great dairy-free option. Cocoa powder is full of antioxidants, supporting heart health and boosting mood.
Enjoy this guilt-free chocolate mousse whenever you need a sweet escape!