I like to be able to stand a fork in my mousse, but if you like yours less thick, use a bit less chocolate. Once fully chilled, top with fresh berries, shredded coconut, or serve as is for a decadent finish to any meal. Feel free to add flavorings of your choice, like peppermint or almond extract, along with the vanilla extract.
| 1 (14-ounce) can coconut milk |
| 1 tablespoon vanilla extract |
| 1¼ cup (7 ounces) 70% or more dark chocolate chips |
In a medium saucepan over medium-low heat, bring coconut milk to steaming. Make sure the coconut milk doesn’t boil – you want to get it steaming with small bubbles appearing around the rim of the pot. Remove from heat and stir in vanilla extract. Add chocolate chips or pieces. Without stirring, let coconut milk and chocolate mixture stand for 5 minutes to allow chocolate to soften. Gently stir until mixture is smooth.
Pour into 4 dessert glasses or glass tumblers and chill in the fridge for 3 hours (or overnight).
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