Paleo Chocolate Mousse Week Recipe #2 uses Coconut Milk and Cocoa Powder.
See the first recipe in this series by clicking (here)! 
Mousse #2- using cocoa powder
Makes about 4-6 servings
Ingredients
- 1- 14 oz can of full fat Coconut Milk- Chilled in refrigerator for at least 12 hours
- 1/4 cup cocoa powder- sifted
- 3 TBS of honey or maple syrup or the sweetener of your choice, you can add an extra TBS if you want it sweeter
- Optional 1/2 tsp vanilla extract ( I think real vanilla extract tastes like plastic so I skip it)
- Optional 1/2 tsp ground cinnamon- I love cinnamon and chocolate!
- Optional but delicious- 2 TBS of any nut butter. (I made the mousse, took half and mixed in 1 TBS of almond butter but a hazelnut butter would be great too.) It worked great with and without the nut butter so add if you want and leave it out if you want! Up to you!!
Instructions
- Place unopened can of full fat Coconut Milk into the refrigerator and chill for at least 12 hours. (Hint- shake the cans when you buy it and try to pick a can that is thicker and doesn't slosh around as much when you shake it)
- Open the can of coconut milk and slowly pour into a mixing bowl. Try to keep some (2-4 TBS) of the thin liquid in the bottom of the can and don't pour that part into the bowl.
- Add the cocoa powder and sweetener to the bowl with the chilled coconut milk.
- On high speed with a hand mixer or a regular mixer- beat the cold coconut milk mixture until stiff peaks form. When you pull the beater out the peaks of the whipped coconut milk will stand up straight.
- Chill, covered, in the fridge for at least an hour or up to a day ahead of serving. I made it yesterday and it was perfect tonight. You can chill all together or you can spoon into your serving dishes and chill that way.
Thanks to our talented Paleo eating friends , Carly and George who came to visit and inspired me to make these recipes. Take a minute and see her amazing wedding photography by clicking here!
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