Ingredients
Units
Scale
- 4 oz Unsweetened Chocolate, melted
- 14 fl oz can of Full-Fat Coconut Milk
- 1/3 c Honey
- 1/2 c Cocoa Powder
- 1 tbsp Vanilla
- dash of salt
Instructions
- Refrigerate the coconut milk overnight to separate the solid fat from the liquid.
- Scoop the white solidified fat off the top of the canned coconut and ignore the liquid left on the bottom.
- Microwave the unsweetened chocolate in 3o second intervals, stirring often, until melted.
- Combine all of the ingredients together in a blender or food processor and blend smooth. If needed, add water or leftover coconut water to thin the mousse so your machine can blend it properly.
- Divide it into individual portions (I made two generously sized desserts). Then you can either chill them for a thicker texture or serve them immediately.
- If desired, garnish with additional cocoa powder and shaved chocolate pieces.
