2 ingredient chocolate mousse

300ml almond milk/ fresh coconut milk
100g dark chocolate (75-85% cocoa solids)

Place the almond milk into pan and warm over a low heat
Break the chocolate into small pieces and crumble into the milk
Continue to heat and stir well until the chocolate has fully dissolved
Remove from the heat and quickly beat with balloon whisk or an electric beater for a few minutes
Pour into small glass jars and place into the fridge to set overnight

Coconut Cream

1 can coconut milk (full fat)
1 tbsp honey or maple syrup
1 tsp pure vanilla extract

Place an unopened can of coconut milk into the fridge overnight
Open the can and using a spoon remove the top solidified portion of the coconut milk (you can use the bottom coconut water in your smoothie)
Whip in a bowl with the honey and the vanilla using an electric or balloon whisk for a good minute
Serve or keep in the fridge for up to three days

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