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
  1. Melt your chocolate. We like to do this using a Bain Marie.
  2. 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.
  3. Add your chocolate to the glass bowl and stir the chocolate until melted.
  4. Once melted set aside.
  5. In a separate bowl add the tinned coconut milk (make sure it's at room temp and hasn't been in the fridge).
  6. Whisk it well to create lots of bubbles. This will help your mousse have that great aerated texture to it.
  7. 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.
  8. 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.