This is a decadent chocolate mousse with a light, airy texture. Use the darkest chocolate you can find (I used 85%), the coconut milk will add some sweetness.

Chocolate mousse made with dark chocolate and coconut milk

  • 3.5 oz dark chocolate bar, chopped or broken in small pieces
  • 1 tablespoon butter
  • 1/4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture)
  • 2 large egg yolks
  • 1 tsp. honey or stevia (optional)
  • 1/8 tsp ground chipotle pepper
  • Very tiny pinch of salt
  • 1/2 cup plus 1 tbsp cold, full-fat coconut milk (not light)
  • Extra cream and chocolate shavings to garnish, optional

In a bowl over a pot containing simmering (not boiling) water, melt chocolate, butter and 2 tbs. of water. In another bowl over the same pot of hot water, whisk egg yolks, the rest of the water and honey/ stevia until the eggs are foamy and heated, but don’t scramble them. Whisk the egg mixture, chocolate mixture, salt and chipotle pepper, then allow to cool to room temperature.

Whip the cold coconut milk with an electric beater until it’s light and fluffy. You won’t quite get the peaks you’d see with whipped cream, but it’s hard to overwhip coconut milk. Gently fold the whipped coconut into the cooled chocolate mixture one large scoop at a time.

Spoon into individual cups. Garnish with additional coconut cream and chocolate shavings, if desired. Cover with plastic wrap and chill at least a few hours.

Adapted from Food Wishes video blog