6 servings // 10 mins preparation // 120 mins cooking time
Total Time: 130 mins
Such a simple chocolate mousse recipe and one of our favourites. A great way to prep for the week ahead and have a pot a day. This is Emma's special creation and one we are very excited to share with you. It contains just 2 ingredients. Low in carbs, full of healthy fats. For those worried it might taste of coconut, it doesn't! Just try it, we promise you won't be disappointed.
25p per pot.
- 400ml tinned coconut milk
- 100g dark chocolate
- Melt your chocolate. We like to do this using a Bain Marie.
- To create a Bain Marie you bring 1 inch of water to boil in a small pan and then reduce to a simmer. Add a glass bowl to the top. Do not let the bottom of the bowl touch the water.
- Add your chocolate to the glass bowl and stir the chocolate until melted.
- Once melted set aside.
- In a separate bowl add the tinned coconut milk (make sure it's at room temp and hasn't been in the fridge).
- Whisk it well to create lots of bubbles. This will help your mousse have that great aerated texture to it.
- Now carefully pour the melted chocolate into the whisked coconut milk (not the other way round!). Whisking as you go to help the two ingredients combine.
- Once you have a deliciously thick, chocolate custard type consistency spoon the mixture into ramekins / small bowls and place in the fridge for a couple of hours until set.
Note: We suggest using a higher percentage chocolate to keep the carbs low.
If you need to then sweeten the chocolate you could add a little powdered erythritol without increasing the carb content.