Coconut Chocolate Mousse Recipe

A smooth silky mousse that hits all the spots, this creamy concoction is a dream come true. It uses no dairy or sugar, yet is sweet enough to serve to unsuspecting guests at your next dinner party. Yes, it’s that good!

Ingredients

  • 400ml (14 fl oz) can coconut cream
  • 2–3 tbsp inulin powder
  • 2 tbsp raw cacao powder, sifted
  • 2 tbsp grated vegan chocolate.

Method

1. Leave the can of coconut cream undisturbed in the fridge overnight. The next day, without shaking the can, carefully open it. Using a tablespoon, extract the solid cream at the top of the can without disturbing the watery liquid at the bottom. Remove as much as you can, putting the collected cream into a mixing bowl.

2. Sprinkle over the inulin powder and, using an electric whisk, whisk for 2 minutes or until thick and creamy.

3. Sprinkle over half the cacao powder and whisk into the mixture. Taste for flavour, adding more cacao or a bit more inulin powder if you desire a richer more chocolatey taste.

4. To serve, spoon into glasses and sprinkle with sugar-free grated chocolate (if using). You can also cover with cling film and store in the refrigerator for up to one day before serving.

Recipe taken from Eat Your Way Slim & Healthy by Bridget Davis (£14.99, Murdoch Books,). Photography by Rebecca Elliott.

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