- 1/2 can of coconut cream (room temperature) + 1 can extra that has been in fridge overnight to chill
- 1/2 – 1 tb coconut syrup (or maple)
- 1 tsp vanilla paste/extract
- 1 tb espresso powder
- 1/8 – 1/4 cup whiskey
- pinch of salt
- 1 cup chopped dark chocolate (70% cacao)
Mix together all the ingredients (except chocolate & chilled can of coconut cream) in a pan, then add the chocolate and heat gently on low heat, stirring until it’s all melted and smooth. Cool then place in a container in the fridge a few hours or overnight to chill and firm up a bit.
Next put the cool chocolate mix into a mixing bowl, along with the hard part of the extra (chilled) coconut cream can (don’t use the watery part). Whip these together until fluffy.
It can then be piped or spooned into serving glasses or bowls and topped with extra whipped coconut cream if liked, and some chocolate decorations, a sprinkle of citrus peel dust (see my recipe) or cinnamon/nutmeg to make it more elegant!
This mousse keeps well in the fridge for up to a week, so can be made in advance if liked.
*Easy chocolate decoration: Pipe or drizzle some melted dark chocolate onto baking paper in a lattice type pattern & place in freezer 5-10mins to set. Remove from paper and use to decorate dessert.*
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