Vegan Dark Chocolate Mousse

 Vegan Dark Chocolate Mousse
  • 15 oz unsweetened coconut milk
  • 4 tbsp powdered sugar or maple syrup
  • 1/2 teasp vanilla extract
  • 3-4 tbsp unsweetened dark chocolate cocoa powder
  • Toppings of choice - cocoa nibs , fresh fruit, nuts, shredded coconut (optional)
  1. Place the can of full-fat coconut milk in the fridge overnight for at least 24 hours.
  2. Chill a small-medium size bowl in the freezer for a few minutes.
  3. Once you are ready to whip, remove the can from the fridge without shaking it.
  4. Slowly turn it upside down, and then open the can.
  5. You will see the liquid coconut milk (the part that did not solidify) will now be at the top of the can. Slowly pour out this liquid into a bowl or cup.
  6. This coconut milk liquid is not used in this recipe, you can save it to make a smoothie.
  7. The part that remains is the hardened coconut cream.
  8. Scoop out this coconut cream into the chilled bowl
  9. Using a stand mixer or a electric hand mixer, beat until fluffy.
  10. Start on low speed and work your way up to a higher speed
  11. Add the sweetener, vanilla extract, and cocoa powder and continue to beat.
  12. Sprinkle with any toppings and serve immediately
  13. Or store in the fridge in an air-tight container.