Coconut milk chocholate mousse
Ingredients:
- 1 can of coconut milk
- 2-3 tbsp cocoapowder
- 1 tbsp honey
- 1 coffee spoon vanilla extract
It’s practical to place the coconut milk into the fridge for some hours, before use, since the creamy fatty part rise up to the top of the can on low temperature. The remaining liquid is not needed.
Take a bowl, add the ingredients and mix with a hand held mixer, start on low speed, then increasingly switch to higher, until you have creamy, well mixed, have incorporated and airy texture. Garnish with almonds, walnut, fresh berries, or what you have right now. You can keep the mousse in the fridge for several days.
