Creamy Chocolate Mousse
A rich chocolate coconut mousse — simple, indulgent, and perfectly cozy, even in the middle of a snowstorm 😉❄
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Chef's notes
This recipe even works when the power goes out. Simply place the coconut can outside in the snow for a few minutes, then whisk well with a fork until smooth and creamy. Option: Gently warm the mousse (do not boil) and it'll turns into a thick drinking chocolate-cream Perfect for mugs by the fire 🕯️
Details
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 0
- 🍽️ Servings: 2-4
Ingredients
- 1 can full-fat coconut milk, chilled overnight → use only the thick, solid part
- 3 tbsp cocoa powder (raw if possible)
- 3 tbsp maple syrup (adjust to taste)
- 1 tsp vanilla extract or 1/2 tsp vanilla powder
- 1 pinch of salt
- Optional: 1/2 tsp cinnamon, tiny pinch of chili or orange zest
- Optional toppings: Coconut flakes or/and cacao nibs
Directions
- Open the chilled can and scoop out the solid coconut cream.
- Add all ingredients to a bowl or blender. Whisk or blend until smooth and glossy.
- Taste and adjust sweetness.
- Chill 30–60 minutes for a firmer mousse — or serve immediately for a soft texture.