A simple but satisfying two-ingredient vegan dark chocolate mousse that serves as a make-ahead treat at the end of a busy day or finishing course for guests without hassle. This dessert is rich, chocolately and decadent – not overly sweet or heavy – with coconut milk as the perfect base.
When I first made this, I was shocked at how easy it was to create something that would work for so many dietary restrictions being vegan and gluten-free. For those reasons, this recipe is ideal for entertaining and having people over for dinner. It can also be dressed up with strawberries, nuts, or cream on top.
If you are thinking to subsitute coconut cream for coconut milk, it works but also leads to a much richer mousse, almost cheesecake-like. Although I enjoyed that variation ….a few times….I don’t recommend it as I could only very small portions at a time it was so rich!
Next visit to the supermarket, pick up some extra chocolate (I love dark, but milk or really any type works for non-vegans) and enjoy!
Dark Chocolate Coconut Milk Mousse
Ingredients
400 ml coconut milk
150 g dark chocolate
Directions
- Break the chocolate into small pieces.
- Next, bring the coconut milk to a simmer and turn off the heat.
- Add chocolate pieces to the milk and stir until completely melted and well mixed.
- Pour into glasses and let set in the fridge for several hours (ideally overnight).
