Dark Chocolate Peppermint Mousse
Ingredients
The mousse
-
1
14-ounce can
coconut cream or full-fat coconut milk
-
1½
cups
dairy-free dark chocolate (at least 65% cacao, roughly chopped)
-
⅛-¼
teaspoon
pure peppermint extract
Optional garnishes
-
as needed
coconut whipped cream
-
as needed
finely crushed peppermint candies
Instructions
- If using full-fat coconut milk, scoop out only the cream and reserve the liquid, using ½ cup less chocolate.
- Melt the chocolate in the microwave or over a double boiler until smooth.
- In a mixing bowl, combine the melted chocolate with the coconut cream and whisk until well combined.
- Add peppermint extract, starting with ⅛ teaspoon and adjusting to taste, then mix again.
- Cover the mixture and refrigerate for about 4 hours until it thickens.
- Once chilled, whip the mixture until creamy and smooth.
- Transfer to serving dishes or ramekins and optionally chill for an additional 30 minutes.
- Serve topped with coconut whipped cream, crushed peppermint, or chocolate shavings.
Nutrition Facts (estimated)
Servings
4
Calories
544
Total fat
40g
Total carbohydrates
42g
Total protein
7g
Sodium
63mg
Cholesterol
0mg
You might also like