A rich, decadent, vegan, sugar free, two ingredient chocolate mousse. It takes five minutes to make and is the perfect superfood, guilt free, show stopper of a desert.
- 300ml almond milk/ fresh coconut milk
- 100g dark chocolate (75-85% cocoa solids)
Place the almond milk into pan and warm over a low heat. Break the chocolate into small pieces and crumble into the milk. Continue to heat and stir well until the chocolate has fully dissolved. Remove from the heat and quickly beat with balloon whisk or an electric beater for a few minutes. Pour into small glass jars and place into the fridge to set overnight.
- 1 can coconut milk (full fat)
- 1 tbsp honey or maple syrup
- 1 tsp pure vanilla extract
Place an unopened can of coconut milk into the fridge overnight. Open the can and using a spoon remove the top solidified portion of the coconut milk (you can use the bottom coconut water in your smoothie). Whip in a bowl with the honey and the vanilla using an electric or balloon whisk for a good minute. Serve or keep in the fridge for up to three days.