1 can of coconut milk - skimmed (see here)
50ml almond milk (or any other preferred milk substitute)
50g dark dairy free chocolate
½-1 tablespoon sugar or Agave nectar, depending on how sweet or bitter you want it
50ml almond milk (or any other preferred milk substitute)
50g dark dairy free chocolate
½-1 tablespoon sugar or Agave nectar, depending on how sweet or bitter you want it
Note: You can also change this recipe up by adding natural peppermint extract, a tablespoon of your favourite booze like, whisky, brandy, grand marnier and so on, or finely grated orange zest heated up in the 50ml of almond milk, setting it aside to rest for 10-15min, then strain and ad to the chocolate.
Skim the coconut milk and transferee to a bowl, whisk for a few minutes until it gets a bit fluffy.
in a small saucepan on low heat, melt together chocolate, almond milk and sugar/Agave, until smooth.
In a slow stream while whisking, add the chocolate mixture to the skimmed coconut milk and whisk until the ingredients are all mixed together to a smooth chocolate mousse.
Transferee to a serving dish or to individual ramekins, then transferee to the fridge to set for a few hours or overnight.
in a small saucepan on low heat, melt together chocolate, almond milk and sugar/Agave, until smooth.
In a slow stream while whisking, add the chocolate mixture to the skimmed coconut milk and whisk until the ingredients are all mixed together to a smooth chocolate mousse.
Transferee to a serving dish or to individual ramekins, then transferee to the fridge to set for a few hours or overnight.
Enjoy.
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