A chocolate mousse adds a touch of class to any home-cooked meal, and if you are dairy-free, this coconut cream version is worthy stand-in for the classic. Before adding the cocoa, separate some of the whipped coconut cream to top your mousse for a two-toned, sweeter presentation.
To whip coconut cream, you'll need one can of chilled coconut milk, a few teaspoons of your favourite sweetener (like powdered sugar), and a teaspoon of vanilla extract. Learn how to whip coconut cream here.
- 1 can coconut cream, whipped (see note)
- 2 tablespoons unsweetened cocoa powder, plus more to taste
- Powdered sugar or other sweetener to taste, optional
- Raspberries, optional
- Whip the coconut cream as directed. Remove about a quarter of the whipped coconut cream and set aside.
- Add two tablespoons of cocoa powder and continue to whip. Add more cocoa powder or sweetener to taste, if needed.
- Divide chocolate mousse mixture into two small cups or bowls. Add a dollop of reserved whipped coconut cream and top with raspberries or other garnish.
- 4 servings
- Cook Time
- 15 minutes
- Calories per serving