• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

This recipe even works when the power goes out. Simply place the coconut can outside in the snow for a few minutes, then whisk well with a fork until smooth and creamy. Option: Gently warm the mousse (do not boil) and it’ll turns into a thick drinking chocolate-cream Perfect for mugs by the fire 🕯️

§Details

• ⏲️ Prep time: 5 min
• 🍳 Cook time: 0
• 🍽️ Servings: 2-4

§Ingredients

• 1 can full-fat coconut milk, chilled overnight → use only the thick, solid part
• 3 tbsp cocoa powder (raw if possible)
• 3 tbsp maple syrup (adjust to taste)
• 1 tsp vanilla extract or 1/2 tsp vanilla powder
• 1 pinch of salt
• Optional: 1/2 tsp cinnamon, tiny pinch of chili or orange zest
• Optional toppings: Coconut flakes or/and cacao nibs

§Directions

1. Open the chilled can and scoop out the solid coconut cream.
2. Add all ingredients to a bowl or blender. Whisk or blend until smooth and glossy.
3. Taste and adjust sweetness.
4. Chill 30–60 minutes for a firmer mousse — or serve immediately for a soft texture.