Creamy, dreamy coconut chocolate mousse! My dream dessert just in time for Valentines Day! Treat your sweetie/loved one to these beauties...impressive yet so simple to make. Trust me, these will become a new favorite.
Chocolate is the key to my heart...my weakness...just ask my hubby and he will concur...anything chocolate and watch out, I'm all over it! Chocolate Mousse in particular, I cannot resist. I will only make this on special occasions or if I'm just feeling like I need something sweet...it's that addicting!
This particular mousse is made with coconut milk, giving it an extra creamy texture. If I'm making chocolate mousse, it's gonna be this recipe. Tried and true, family favorite!
Have I mentioned how simple this is to make? ..SO simple.
Step 1: Make chocolate mixture.
Step 2: Chill 1-2 hours, or overnight.
Step 3: Whip heavy cream.
Step 4: Fold whipped cream into chocolate mixture. Stir till smooth and chocolate is fully incorporated.
Step 5: Distribute evenly among ramekins.
Step 6: Enjoy!
For this recipe, I use coconut milk for the chocolate mixture and whipped cream to fold into it to give it that nice, smooth mousse like texture. That being said, you can totally use whipped coconut cream as a substitute for the whipped cream. I have done this and it is amazing. I used whipped cream simply because I have a hard time getting coconut cream to that perfect whipped consistency..however if you prefer coconut cream and are confident at getting that perfect whipped texture, give it a go. It will taste amazing either way.
Look at that creamy center.. <3
Coconut Chocolate Mousse
¾ cup coconut milk
2 ½ tablespoons coconut sugar
2 egg yolks
1 cup dark chocolate chips
¾ cup heavy whipping cream
2 tablespoons coconut sugar
1/2 tsp vanilla
In a small bowl, beat the egg yolks together until just combined. Set aside. In a small saucepan over medium heat, whisk the coconut milk and coconut sugar together until sugar dissolves and milk is hot, about 4 minutes (Do not boil). Pour half of the hot mixture into the egg yolks, whisking constantly. Pour egg mixture back into the hot mixture in the pan. Reduce heat to low and continue whisking until mixture thickens, about 2 ½ minutes. Add chocolate chips and whisk until chocolate completely melts. Let cool in the fridge for 1-2 hours or overnight. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream, coconut sugar and vanilla. Fold into the chilled chocolate mixture. Divide among 4 ramekins. Enjoy!
Notes: For a more intense coconut flavor, substitute vanilla extract for coconut extract.
Hi All! I'm Havalah and welcome to Baker's Medley. Here you will find indulgent sweets, baked goods and lots of sprinkles. I'm so glad you are here! Lets bake together! To learn more about me, click here!