No-Bake Treats
No-Bake Chocolate Mousse
Folding the whipped coconut cream into the melted chocolate in three small additions, rather than all at once, is what keeps the air bubbles intact for a light, airy mousse instead of a dense pudding.
Ingredients
- 2 cans full-fat coconut milk, refrigerated overnight
- 6 oz dairy-free dark chocolate, melted and cooled slightly
- 3 tbsp allulose
- 1 tsp vanilla extract
Method
- 1
Scoop the solid cream from the top of the chilled coconut milk cans, reserving the liquid for another use.
- 2
Whip the coconut cream with a mixer until soft peaks form, then beat in allulose and vanilla.
- 3
Fold about a third of the whipped cream into the cooled melted chocolate to loosen it, then fold in the remaining cream in two more additions — adding it gradually in small batches like this is what keeps the air bubbles you just whipped in intact, giving a light, airy mousse; dumping it all in at once deflates the mixture into something closer to dense pudding.
- 4
Divide among serving glasses and chill at least 1 hour before serving (plus 1h chill).