Whether you want to smother the top of luscious cupcake with this delectable Chocolate mousse or simply eat it with a spoon – your tastebuds AND your waistline will thank you. Yes, your waistline- because this Blissful mousse recipe is low in fat and completely non-dairy. . .
1 can of Coconut Milk (full fat)
1/4 cup Baking Cocoa Powder
1 tsp Vanilla Extract
3 Tbs of Powdered Sugar or 1 packet of Stevia
Place the entire unopened can of coconut milk in the fridge for at least 24 hours. In all honesty, when we buy coconut milk we rarely store it in the pantry, we simply toss it in the back of the fridge because all of our favorite recipes, such as our vegan cool whip, require it to be cold and ready.
Open the can and gently scoop out the solidified coconut milk. Don’t use the milky colored runny part, just the thick white cream. Place it in a mixing bowl. Beat the cream on medium speed, adding the powdered sugar 1 Tbs at a time, intermittently with the baking cocoa until both are fully incorporated. Add the vanilla and beat until mixed.
Spoon into individual serving dishes and refrigerate for about an hour to allow the flavors time to mingle. (Or, you can hover over the bowl and eat it with a small sand pail shovel, like the rest of us!)
If you’d like, shave a bit of dark chocolate over the top just prior to serving. This is really delicious served over the top of chocolate cake, frozen yogurt, or with fresh fruit or berries (especially strawberries!).