(Sugar Free) Chocolate Mousse

You didn't really think I would go and declare a severe sugar limitation and then completely abandon desserts in any form, did you?

No, you know me better than that by now.  I just need to get a little more creative.  A little more willing to accept that my new definition of "dessert" will be less sweet and more about other flavors and textures.



This chocolate mousse totally fits the bill.  It's as sweet as I want to make it, and it's playing with ingredients in unconventional ways.  Who knew that you could whip coconut milk and it would turn out like real whipped cream?!  I mean, that's pretty amazing, even to all the dairy eaters out there.  It whips up with the texture and smoothness of Cool Whip.  And while the recipe below is completely sugar free, you can opt to  use other sweeteners and go as sweet as you like!

Be sure to let this mousse chill in the fridge after you whip it; not only will it thicken up, the flavors (and sweetener) will meld and come out.  I like this mousse best topped with toasted almonds and unsweetened coconut, because the flavors and textures complement each other so well.  You could also use this mousse to fill crepes or as a filling between cake layers.  And I'm betting that if you freeze it, sandwiched between two cookies, it's a show-stopper.

Happy Weekend!

         

(Sugar Free) Chocolate Mousse
adapted from Chocolate Covered Katie

1 can coconut milk *
1/3 c. cocoa
1/2 tsp. vanilla
10+ drops stevia (or sugar, powdered sugar, honey, or agave to taste)

Remove top from can of coconut milk and chill overnight in your refrigerator.

Pour all ingredients into a bowl and whip with a hand mixer or stand mixer until completely combined and thickened.  Chill for at least an hour more to thicken to consistency of mousse.  Serve with roasted nuts or coconut or berries or all of the above!

* You can use Light coconut milk in this recipe, but it won't get quite as thick as the full-fat coconut milk.  It will also require more chill time after whipping to set up.

** To get an even thicker mousse, discard the coconut water from the can before whipping the remaining solids.