The base of the mousse is chilled coconut cream, which you get by refrigerating a can of full-fat coconut milk (overnight is best). Do not shake the can, as you want the natural separation of the fat from the liquid. Open the can and scoop out the layer of solid coconut cream, leaving behind the liquid part (which is great to bake with, or used in a smoothie). This will whip up nicely into a creamy dessert. It does not take on the same level of volume as whipping cream, but the texture is beautiful. This is a really rich dessert, and I have provided options to make it sugar-free. Serve in little dessert cups with some fresh berries and orange zest, or as pictured with some dairy-free chocolate shavings.
Simple Chocolate-Orange Mousse
1 15-ounce can full-fat coconut milk, chilled overnight
1/4 cup unsweetened cocoa powder
pinch of salt
1/2 teaspoon pure orange extract
1/2 cup powdered sugar or 3 packages of powdered stevia extract
Open the can of coconut milk and scoop out all of the solid layer of coconut cream. Place in a mixing bowl and stir in the cocoa powder, salt, orange extract, and sweetener of choice. Using a balloon whisk, whip the mixture for about five minutes, until it is fluffy and the volume has increased by about 50 percent. Scoop or pipe into serving bowls and serve.
This stores well in the refrigerator and maintains its volume for a few days, so you could make it ahead for a special occasion.
Thanks for reading,