When I was a kid, there was a local ice cream parlor that sold the best ever chocolate soft-serve. Not only was it super thick, smooth, and creamy (seriously, it was nothing short of luscious), but it had little flecks of chocolate throughout.
I’m telling you, to a 10-year-old kid it was the stuff dreams are made of. (Who am I kidding? I still dream about that ice cream.)
I haven’t come across soft-serve ice cream that good in years, but that didn’t stop me from drawing inspiration from it.
You’ve probably had coconut mousse or coconut “whipped cream” before. (You know the drill; refrigerate the full-fat stuff in the can, then drain off the liquid and whip the thick, waxy stuff. It couldn’t be easier, right?) 5-Ingreident Chocolate-Coconut Mousse takes it to the next level though.
Don’t skip the vanilla and almond extracts because they add a lovely hint of flavor; if you want the speckled chocolate look (which I think makes this mousse!), be sure to finely grate your chocolate.
This is the perfect sweet note to end your day on.
- 1 (13.5 oz/400 ml) can unsweetened, full-fat coconut milk
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 2 squares (20 g) good-quality bittersweet chocolate, very finely grated (I use a microplane)
- Fresh currants or pomegranate arils, for garnish (optional)
- Refrigerate the coconut milk (while still in the can) until fully chilled, at least 8 hours, but overnight is better.
- Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want).
- Transfer the thick, waxy-looking portion to a medium bowl, and whip it with a handheld electric beater until light and fluffy. Beat in the extracts.
- Fold in the grated chocolate and refrigerate for 10 minutes. (Or cover with plastic wrap and store refrigerated for up to 3 days.)
- Give it a stir, then transfer to individual serving dishes and top with currants or pomegranate arils, if using.