Ingredients
1 can full-fat coconut milk, chilled overnight
¼ cup dutch cocoa powder
½ cup vegan dark chocolate, (70%) melted, or vegan bittersweet chocolate chips
¼ cup powdered sugar
1 tsp pure vanilla extract
a pinch of salt
coconut whipped cream
pomegranate seeds
Preparation
Melt chocolate in either in a double boiler or on the microwave on High in 15-second intervals, mixing well in between each until fully melted. Set aside to cool to room temperature.
Transfer the coconut milk from the can into the bowl of a stand mixer. Add the melted chocolate, cocoa, vanilla extract, powdered sugar, and salt.
Mix the ingredients together until smooth and well-combined or until it reaches a mousse-like consistency.
Portion the mousse into serving cups. Chill for at least 3 hours to set.
Enjoy with a serving of coconut whipped cream and pomegranate on top!
