Chocolate Mousse

Recipe by Barbara GlowinskiCourse: DessertCuisine: EuropeanDifficulty: Easy
Prep time




  • 1 tin coconut cream – leave in fridge overnight

  • 1/4 cup cocoa powder

  • 2 TBSP cocoa powder

  • 4 TBSP icing sugar

  • 1/2 tsp vanilla paste


  • Refrigerate coconut cream overnight so solids raise to the top.
  • Open tin and transfer solids to a bowl. Use remains in can for other recipes.
  • Using a mixer, mix coconut solids until smooth
  • Sift dry ingredients into coconut cream.
  • Add vanilla paste. Beat with mixer until smooth. Refrigerate.
  • For texture, you can add 1 Tbsp peanut butter

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