Wednesday, July 16, 2014

Coconut Cream Chocolate Mousse (Low Carb; Vegan)

I recently started a low carb diet, so I am always looking for ways I can cheat!! This mousse tastes just as light and fluffy and chocolatey as the normal stuff-it's just got a hint of coconut flavor. You'll enjoy it, to be sure.


-1 can unsweetened, full fat coconut milk (the brand below or Thai Kitchen are good)
-1 Tbsp. cocoa powder or ground cacao nibs
-1/2 tsp. vanilla
-3/4 tsp. stevia or other sweetener
-fresh berries (optional)

First, make sure you place that can of coconut milk in the fridge for at least 8 hours. The cream sits on top of the coconut water, so the longer it refrigerates, the easier it will be to scoop away the cream. Also, if you don't refrigerate it before you add in your cocoa and such, it will get all grainy when it solidifies in the fridge. Just trust me-spend the extra time to let it harden.

Once fully refrigerated, open your can and scoop the cream into a bowl. Be sure you don't get any of the water in there! You can save that for later and add it to another recipe, or just toss it.

Next, whip your cream with a whisk to make it fluffy.

Stir in your cocoa, vanilla, and stevia.

Put it back in the refrigerator until ready to serve.

You can pipe it into a serving dish like this to make it fancy....

Or, you can serve it in a martini glass, like me!

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