Coconut chocolate mousse

Name: Coconut chocolate mousse
Yield: 2–3 servings
Ingredients: 200 g full-fat coconut cream (solid part only, from a chilled can); 80 g dark chocolate, chopped; 10–15 g unsweetened cocoa powder; 30–50 g coconut milk (adjust for texture); 25–35 g honey (to taste); 5 g vanilla extract; 1 g sea salt (a pinch); 10–15 g coconut oil (about 1 tablespoon)

Dairy-free, egg-free mousse: whipped coconut cream, dark chocolate and honey. Ten minutes of work, plus an hour in the fridge.

by Dan Farcaș

Yield: 2–3 servings
Rest: at least 1 hour in the fridge

The GPT mousse, v2: no eggs, no cream, coconut everywhere.

Preparation

Melt the chocolate with the coconut oil over a double boiler or in the microwave (stir every 20 seconds). Let it cool slightly so it doesn't seize when it meets the cold coconut cream.
Whip the coconut cream. Scoop 200 g of the solid part from a chilled can and whip it with a hand mixer for 2–3 minutes until fluffy.
Combine. Sift the cocoa over the cream and fold it in gently. Add the melted chocolate, honey, vanilla and salt.
Pour in the coconut milk, starting with 30 g and adding more only if needed, then whip until smooth.
Chill. Divide into cups and refrigerate for at least 1 hour.
Top with chocolate shavings, coconut flakes or berries.