Ingredients

The following ingredients have 4 Servings
  • 15- oz. can coconut cream* (chilled)
  • 3 Tbsp. powdered sugar (or 5-10 drops liquid stevia)
  • 1 tsp. pure vanilla extract
  • ¼ cup cocoa powder (regular)
  • Pinch salt
  • Chocolate shavings (optional)
  • Raspberries (optional)
  • Mint (fresh, optional)

Instruction

  • Place can of coconut cream in the refrigerator for at least 4 hours or overnight. Be sure to shake can of coconut cream before refrigerating so it is well mixed.
  • Chill bowl and wire whip or beater attachment in the freezer for 30 minutes before beginning.
  • Once cream, bowl, and whisk are chilled, add can of coconut cream to the bowl and beat on medium speed for 2 minutes. (If coconut cream is still clumpy, add it to a high-speed blender, blend for 30 seconds, and return to the bowl.)
  • Add powdered sugar and vanilla. Continue beating on medium speed for 1-2 minutes or until the cream begins to thicken.
  • Set aside ¼ cup of the “whipped cream” for topping your chocolate mousse.
  • Add cocoa powder to the bowl and beat on medium speed until well incorporated. Chill chocolate mousse and whipped cream for 30 minutes to 1 hour in the refrigerator before serving.  (Or overnight for best texture.) 
  • Serve chocolate mousse in four small or two medium-sized parfait glasses with reserved “whipped cream”, chocolate shavings, mint leaves and raspberries. Enjoy!