Abeille Desserts: Coconut Chocolate Mousse

I have a sweet tooth, and can easily overdo it if there aren't others around to share the treats with me. Recently, I got a craving for chocolate mousse (thanks, Pinterest!) and decided to try it with coconut cream instead of the traditional dairy cream. The end result was a thick, creamy, cool, light, and sweetly refreshing dessert.

First, place a 14-ounce can of coconut cream (any brand you like) in the refrigerator to set up overnight. When it's ready, turn the can upside down so that it's easy to drain the excess liquid. Whip up the cream with a mixer (it helps to put the bowl in the freezer for 5 minutes) on medium high, adding in powdered sugar to your taste, and about 1/4 Tsp. of vanilla. I used 3 Tbsp. of sugar, and soft peaks formed within 7 minutes. Just keep an eye on it, to make sure that you get the desired consistency. 

I scooped out a small amount to use as topping, and then mixed in 3 Tbsp. plus 1 Tsp. of unsweetened cocoa powder, until it was thoroughly incorporated. Place the mixture into four ramekins. You could easily eat this dessert right away, but resist the urge, and put the ramekins back into the fridge for a few hours (or overnight) for best results.

You might expect a strong coconut flavor here, but it's really quite mild. The chocolate comes through really well, and and the creamy texture is divine. I crumbled a vegan chocolate bar (going all the way with the non-dairy theme) on top, and loved every single bite.

Oh, and even though Hubby and I were "sharing" the desserts, I ate 2.5 of the 4 ramekins... I couldn't help myself.

Enjoy!