Chocolate Mousse

This chocolate mousse can be made in five minutes and eaten right away.  Keep a can of coconut milk in your fridge at all times and you'll never be far from a chocolate fix.  It's also a 'free from' crowd pleaser and the perfect thing to whip out at dinner parties.  You have been warned: you will not be able to stop making and eating it.

Serves 2

250ml tinned coconut cream or coconut milk with 70% or more coconut solids – I use this one
25g raw honey
10g raw cacao
5g lucuma (optional)

Tip: You can also use the solid part from a can of coconut milk – just put the whole thing in the fridge and scoop out the solid part to use as the cream.


- Refrigerate the coconut cream/milk for six hours or more.

- When you're ready to make the mousse, add the coconut cream, cacao and honey to a bowl.  Whisk for 3-5 minutes, or until aerated and light.

- Spoon into teacups or ramekins and refrigerate until you need them (or eat straight away, if you like). 

- Serve with a sprinkling of cacao powder, cacao nibs, raspberries, or anything else that takes your fancy.

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