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Author Notes: I created this vegan delight while making David Lebovitz's Chocolate-Coconut Sherbet (from Ready for Dessert). When removing the chilled sherbet batter from the fridge, I noticed it had slightly solidified and the texture was quite silky. I figured the addition of coconut oil would help solidify it even more, and using only coconut cream would be the key to perfect silkiness. My guesses were correct, and voila, Choconut Mousse! —gabsimonelouise
ounces bittersweet chocolate, chopped
tablespoon unrefined coconut oil
cups coconut cream (To get coconut cream, take a can of full-fat Thai coconut milk, such as Chaokoh brand, and open the can without shaking it. Skim off the thick layer of cream on top, and there you have it...coconut cream!)
- Put chopped chocolate and coconut oil in large bowl. Heat water and sugar until water is boiling and sugar is dissolved. Pour over chopped chocolate, let stand for a minute, then whisk until chocolate is melted. The mixture will not be smooth; this is okay. Whisk in coconut cream.
- Blend mixture in blender to smooth it out, then divide among 4 ramekins. Cover and chill in fridge for at least 4 hours.
- This recipe was entered in the contest for Your Best Coconut