BLOG & RECIPES

May 21st 2018

Heavenly Chocolate Mousse

by Michelle Moroney

Ingredients:

1 tin coconut milk (leave in fridge overnight)
3 oz good dark choc
maple syrup/honey to taste
vanilla extract to taste
pomegranate seeds

Method:

Melt chocolate and allow to cool slightly.  

Scoop off the thick cream from the top of the coconut milk and add vanilla & maple syrup, whisk with handheld electric whisk.  

Pour in the cooled melted chocolate and mix gently till combined.

Taste and adjust sweetness to your liking.

Place in the fridge until set.

Serve with pomegranate seeds (as in the photo) or with berries and nuts if you prefer. Enjoy!

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