Some of the best treats that I’ve discovered have been complete mistakes or born out of a sudden panic of trying to find a substitute when I’m craving something and discover too late that I’m missing an ingredient. This is one of those treats. In this case, I was craving chocolate mousse, but I didn’t have any heavy cream. When I found the can of coconut milk, I was hoping it was going to produce something inspired. What I ended up with was a dairy-free chocolate mousse that I can’t get enough of.
We make a lot of ice cream using the full-fat canned coconut milk, so I usually always have a few cans on hand. While I’ve used it for many things, I never really thought using it in place of heavy cream. Since I needed to separate the cream from the water, I put the can in the freezer for a little while. The same can be achieved by refrigerating it overnight. Then, you can scoop out the solid coconut cream on the top.
When you put the coconut cream into a mixer, beautiful things happen. It doesn’t increase in volume quite the same way as regular whipping cream, but it does whip into a smooth, creamy mixture. When you add a little bit of vanilla and some melted chocolate, the results are nothing short of amazing.
Once everything was combined together, I measured it out into a few little ramekins. We were able to fill five small ones, so I figure you’d probably get four medium ones from this recipe. I personally wouldn’t probably fill anything larger than medium, because it’s a really rich dessert. The little ramekins were a perfect size for us. I dusted them with a little bit of powdered sugar and added some shaved chocolate for presentation, but they don’t even really need it. Even with bittersweet chocolate, these were plenty sweet enough and had a light hint of coconut.
Whether you’re dairy-free and need to use dairy-free chocolate or you’re just looking for something unique and can use regular bittersweet chocolate, these are a fantastic dessert for almost any occasion…or, no occasion at all. Honestly, I’d just sit down with a spoon and the bowl (but I won’t). The light, airy texture and rich flavor are absolutely amazing. The next time you’re craving chocolate – indulge yourself. You won’t be sorry.
- 14-ounce can full-fat coconut milk
- 1 cup semi-sweet or dark dairy-free chocolate chips
- 2 teaspoons vanilla extract
- Chill the coconut milk for an hour or two in the freezer or overnight in the fridge.
- Scoop the separated coconut cream off the top of the can and put it into a mixer.
- Whip the coconut cream until it’s smooth, creamy and fluffy, about five minutes.
- While the coconut cream is whipping, put the chocolate in a microwave-safe glass bowl.
- Melt the chocolate by heating it in 30-second increments, stirring between. Once it is smooth, let it sit and cool while you finish prepping the base.
- Add the vanilla to the cream and let it mix for another 2 minutes.
- Gradually add ¾-cup of the coconut water from the can, drizzling it in slowly as the mixer runs on medium speed.
- Add the chocolate in a slow drizzle, turning the mixer speed up to high.
- Once all the chocolate is incorporated, let the mixer run for another two or three minutes.
- Divide the mixture into small dishes and cover with plastic wrap.
- Refrigerate for three to four hours to allow it to set up.