A light chocolate dessert, free of sugar and gelatin, made with just two ingredients.
Serves: 2
Prep time: 15 min + 1 hour of chilling
Ingredients
100 g House of Chocolate Almond Mylk Chocolate
250 ml Coconut cream
Method
1. Chill the Coconut Cream:
Refrigerate the coconut cream for at least 24 hours to ensure it’s firm and ready for whipping.
2. Whip the Coconut Cream:
Using a mixer, whip the chilled coconut cream until it becomes light, airy, and softly thickened, approximately 3 to 5 minutes.
3. Melt the Chocolate:
Gently melt the milk chocolate in a microwave or in a heatproof bowl above a saucepan of boiling water.
4. Combine the Mixture:
Gradually fold the melted chocolate into the whipped coconut cream until fully incorporated.
5. Set the Mousse:
Spoon the mixture into individual moulds or serving dishes, and refrigerate for at least an hour to allow the mousse to set.
6. Garnish and Serve:
Just before serving, top the mousse with a dollop of coconut cream and a sprinkle of grated chocolate for an extra touch of indulgence.”
