I’m a sucker for dark chocolate, I’m a sucker for coconut, and I’m a sucker for easy recipes so it’s only logical that I’d try to mesh all three. I developed this Dark Chocolate Coconut Mousse out of necessity. I wanted a gluten-free, vegan dessert that was easy to make and decadent enough to share with friends.
This recipe serves two portions or four mini portions. The mini portions are a great option for dinner parties as they’re small and rich enough as a quick sweet bite after a large meal. I used sake glasses because that’s what i had around so great creative with what you find. Maybe shot glasses?
Because of its simplicity, this incredibly easy dessert requires good quality ingredients because they’ll definitely affect the flavor. Make sure you use high quality cacao powder and dark chocolate without dairy.
- 1 can coconut milk (10 to 13 oz)
- 2 oz dark chocolate (at least 70%!)
- 2 tbsp coconut oil
- 1/4 cup raw cacao powder
- 2 tbsp honey (replace for agave or maple syrup if vegan)
- 2 tbsp chia seeds
- 2 tsp coconut sugar
- Shredded Coconut for serving (optional)
- Combine coconut milk, honey, chia, coconut sugar and raw cacao powder in a blender until there are no whole chia seeds.
- Heat dark chocolate and coconut oil on low heat in the stove and stir until smooth -watch this closely and make sure to not burn the chocolate.
- Combine both mixtures in a bowl with a spatula
- Serve into individual cups or bowls
- Refrigerate for at least 30 min (2 hrs is the preferred time)
- Before serving, sprinkle shredded coconut on top
- I like dark chocolate, at least 70%, so I like that this dessert maintains the sharp flavor and isn’t to sweet. If you like sweeter desserts, feel free to add more coconut sugar.