Chocolate Mousse

Carla Hall
Servings: 4 to 6
30 to 45 min
Part 1 of 2

No meal is complete without a little something sweet. Try whipping up this chocolate mousse for your family tonight!

  • Ingredients
  • step-by-step directions
Chocolate Mousse
  • 10 ounces bittersweet chocolate chips
  • 1 cup coconut milk
  • cinnamon cocoa wafers (to garnish)
  • toasted coconut (to garnish)
  • bittersweet chocolate (to garnish)
Cinnamon-Cocoa Wafers
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • 3 sheets phyllo dough
  • olive oil spray
  • Heat the coconut milk in a medium saucepan over medium heat.  Add the chocolate chips to a medium bowl. Pour the hot coconut milk over the chocolate chips. Stir until the chocolate has melted completely and is fully combined with the coconut milk. 
  • While the chocolate is melting, fill a large mixing bowl a third of the way with ice and add a little water to create an ice bath.  Place the bowl with the melted chocolate mixture inside the ice bath.
  • Begin to whisk the chocolate mixture. Continue to vigorously whisk and incorporate air into the mixture until the chocolate has thickened and formed a mousse-like consistency, about 5 minutes.
  • Serve mousse in bowls, topped with a cinnamon-cocoa wafers, toasted coconut and shaved bittersweet chocolate.
  • For the Cinnamon-Cocoa Wafers: preheat oven to 350ºF.
  • Combine sugar, cinnamon and cocoa powder in a small bowl.
  • Spray a sheet of phyllo dough with olive oil spray and sprinkle some cinnamon-cocoa sugar evenly on top.
  • Place another sheet of phyllo dough directly on top and spray with olive oil spray.  Sprinkle with more cinnamon-cocoa sugar.
  • Repeat the process with the last sheet of phyllo, ending with the cinnamon-cocoa sugar.   
  • Cut the stacked phyllo into 2 inch squares. Cut each square in half diagonally and place the triangles on a parchment lined baking sheet.  Place another piece of parchment paper on top, followed by another baking sheet.
  • Place in the oven and bake for 15 minutes. 
  • Remove from oven and let cool.
  • Store in an airtight container or ziptop bag.
  • Tips:
    -Substitute coconut milk with water.  
    -For a fully vegan desert, use bittersweet, vegan chocolate chips.
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