Dark Chocolate, Coconut and Almond Mousse

Carla Hall
Servings: 2
2+ hr
Part 1 of 2

Carla Hall's Dark Chocolate, Coconut and Almond Mousse is to die for!

  • Ingredients
  • step-by-step directions
Dark Chocolate, Coconut and Almond Mousse
  • 1 15- ounce can coconut milk
  • 3 tablespoons dark cocoa powder
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon almond extract
  • 1/4 cup sliced almonds
  • 1 bag toasted, salted coconut chips
  • Refrigerate can of coconut milk overnight.
  • Preheat oven to 350ºF. On a baking sheet tray, spread sliced almonds out in one layer. Bake in the oven until golden brown and toasted, about 5 - 10 minutes.
  • Remove can of coconut milk from the fridge, scrape off the coconut cream that has risen to the top, about 3/4 cup. In a large bowl, add the coconut cream and whip with a whisk medium peaks form. Add dark cocoa powder, almond extract, powdered sugar and gently whisk until combined.
  • Divide the mousse evenly among 4 small bowls and top with toasted sliced almonds. Serve with coconut chips on the side for dipping into the mousse.
  • Tip: Make the mousse in advance and keep in the refrigerator until ready for dessert! Try adding your favorite extracts or pureed fruits to the mousse to make different flavors.
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