This is the last dessert you will ever want to eat. It’s dairy-free, egg-free, vegan, vegetarian, gluten-free…(basically it’s really good for you and have no excuses not to try it!) I’ll admit, I was hesitant at first when Dr. Dana served a big batch of Coconut Cream Chocolate Mousse at our Open House a few weeks ago, since I’m not a big coconut OR chocolate fan, but after being amazed at how tasty the rest of her recipes were, I figured I’d atleast give it a shot. And BOY, am I glad that I did! It was like eating a fluffy cloud of chocolatey goodness. And that’s not even the best part! The best part is that there are only THREE ingredients to this masterpiece! It couldn’t be easier!
Here they are:
1 can of Trader Joes canned Coconut Cream
8 oz of good quality(70-80%) dark chocolate bar
Sweeten with stevia or real maple syrup to taste.
Just follow these simple steps:
Heat the coconut cream over the stove until it’s all melted.
Break the dark chocolate up into little pieces and dump into a food processor or blender, along with the sweetener.
When the coconut cream is heated, start the food processor/blender and slowly start pouring the coconut cream into the dark chocolate mixture.
Blend it until it is smooth (will appear liquidy, but will thicken up later).
Dump the mixture into serving cups or jars, and place them in the refrigerator. Let them cool for a couple of hours and they will thicken into a delicious, fluffy mousse!