I made this ridiculously easy chocolate mousse for myWhere'd You Go Bernadette book club last month. It's rich, creamy and dare I say luscious? The ladies loved it and wanted the recipe so I think they enjoyed every rich spoonful of it.
Start by chilling the coconut milk in the fridge. I also chilled my mixing bowl and whisk attachment.
When everything is nice and cold, open the can of coconut milk and scoop out just the solid creamy part of the milk into your cold mixing bowl, leaving any liquid in the can. I didn't have quite enough with one can of milk (for 6 servings) so I added an almost full carton of culinary coconut milk that I had in the fridge. So if you're making this for more than 2-3 people, double the amount of coconut milk.
I put mine in little clear cups and added crushed Oreos for the mudslide look (from the book) and then refrigerated them until serving. It's extremely rich so a little goes a long way!
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