Carla Hall’s Dark Chocolate, Coconut and Almond Mousse is to die for!
DARK CHOCOLATE, COCONUT AND ALMOND MOUSSE
1 15- ounce can coconut milk
3 tablespoons dark cocoa powder
2 tablespoons powdered sugar
1/4 teaspoon almond extract
1/4 cup sliced almonds
1 bag toasted, salted coconut chips
Refrigerate can of coconut milk overnight.
Preheat oven to 350ºF. On a baking sheet tray, spread sliced almonds out in one layer. Bake in the oven until golden brown and toasted, about 5 – 10 minutes.
Remove can of coconut milk from the fridge, scrape off the coconut cream that has risen to the top, about 3/4 cup. In a large bowl, add the coconut cream and whip with a whisk medium peaks form. Add dark cocoa powder, almond extract, powdered sugar and gently whisk until combined.
Divide the mousse evenly among 4 small bowls and top with toasted sliced almonds. Serve with coconut chips on the side for dipping into the mousse.
Tip: Make the mousse in advance and keep in the refrigerator until ready for dessert! Try adding your favorite extracts or pureed fruits to the mousse to make different flavors.