3-Ingredient Chocolate Mousse

Ingredients

• 2 x 400ml, 13.7oz cans full fat coconut cream or coconut milk *
• 2 tablespoons confectioners sweetener
• 3 tablespoons unsweetened cocoa powder
• Pinch of salt
• 20 g / 2 squares 70% chocolate, shaved, optional for extra richness – or sugar free chocolate chips
• Extra shaved chocolate to garnish

Directions

1. Put the unopened cans of coconut cream, or coconut milk, into the refrigerator and leave them there overnight. Open them gently without shaking first, then lift out the thick cream that has risen above the watery liquid. Spoon that firm cream into a bowl, and either discard the liquid from the cans or save it for smoothies.
2. Add the sweetener, or sugar if that is what you are using, and whip on high with a hand mixer, or whisk by hand, until the mixture turns thick and creamy, about 1-2 minutes. Set aside about 4 tablespoons of the plain whipped cream for the topping.
3. Sift or sprinkle in the cocoa powder and salt, then fold them through the cream and beat, or whisk, again until everything is smooth, thick, and fully blended. Fold in the shaved chocolate if you are using it. Depending on the coconut milk, the mixture may turn mousse-like as soon as the cocoa is incorporated; if it is softer, refrigerate it until set and ready to serve, or serve it right away. Top with the reserved plain whipped cream and finish with shaved chocolate, if using.