So who doesn’t like chocolate? Well, yes, my nephew doesn’t. Actually, “doesn’t like” isn’t a strong enough adjective for how he feels about chocolate. He actually gags at the mere mention of it.
So OK, besides him, who doesn’t like chocolate?! That’s what I thought. Nobody doesn’t like chocolate! Woah. Double negative. Everyone likes chocolate! Much better.
Well chocolate lovers, this might be the easiest way to get your fix yet!
This is a delicious, creamy, sweet, but not too sweet, chocolate mousse that you can use double-duty.
Put it in cute dessert cups or glasses for an easy and somewhat good-for-you dessert.
Or let it thicken a bit and use it as frosting on some cupcakes.
Oh and while you’re at it, check out Chocolate Covered Katie. You won’t be sorry.
Easy Chocolate Mousse (Frosting)
Source: Chocolate Covered Katie
- 1 can full-fat coconut milk (I used Thai Kitchen Organic)
- 1/4 cup plus 1 tbsp cocoa powder (I used Ghiradelli)
- 1/2 tsp pure vanilla extract
- sweetener to taste (I used Splenda, but any sweetener will do)
Do not shake the coconut milk can. Open it. If it’s not thick like mousse, leave the can uncovered in the fridge overnight. If it’s already thick like mousse (which mine was) transfer to a bowl, omitting the watery bits on the bottom. This extra liquid will make your mousse thinner and watery and not thick and creamy like you want it. Whip in the cocoa, vanilla and sweetener with a fork or whisk or beaters. Pipe or spoon the mousse into your dessert dishes or shot glasses. Serve immediately or store covered in the fridge for 2-3 days. Or store it in the fridge uncovered for several hours or overnight where it will get even thicker and use it as frosting on your favorite cupcakes. Once cupcakes are frosted, serve immediately, or store in the fridge and serve within approximately 24 hours.
This recipe makes enough for 4 shot glass treats. Double or triple if using as frosting for cupcakes.
What did you think? Easy and delicious? I thought so! You’re welcome. :-)