Coconut Chocolate Mousse

February 22, 2015

Coconut Chocolate Mousse

Chocolate + Coconut= Yummy

Anytime I hear the combination of chocolate and coconut, I need to try it! I love chocolate chip coconut ice cream, but that is only a treat I eat once or twice a year. Coconut yogurt with dark chocolate chips is just as good with less sugar and fat than the ice cream. If you couldn't guess buy now, Almond Joys are one of my favorite candies. I love the combination of chocolate and coconut, but would rather have a treat with less sugar and still provide the coconut and chocolate flavor.

I have read many times about using chilled coconut milk as the base for a mousse dessert, so I decided to try it out! The coconut milk does not provide enough coconut flavor, so I decided to add some shredded coconut to the mix. With an addition of chocolate and a little coffee, this mousse was a great, low sugar, smooth dessert.

Coconut Chocolate Mousse

Serves: 4
Ingredients:

1 can coconut milk (not lite)
5 tbsp cocoa powder
3 tbsp powder sugar (Add more for a sweeter mousse)
1 tsp vanilla extract
2 tsp strong coffee (or espresso)
3 tbsp shredded coconut
Optional toppings: chocolate shavings, shredded coconut

Directions:

Refrigerate coconut can overnight or freeze for about 4 hours.
In a metal bowl, mix all ingredients together, except toppings.
Mix on medium to high for a couple minutes, until mousse peaks.
Using a pastry bag, or a spoon, transfer mousse into serving container.
Top with chocolate shavings and shredded coconut.
Enjoy!

(Turn the can upside down when chilling, than flip and open. The top will be creamier than the bottom portion. When mixed, the consistency is perfect.)