Chocolate Mousse
  • Email Email
  • Print Print

Chocolate Mousse

Submitted by: Cynthia Doniger

Prep Time: 1 Minute

Cook Time: 0 Seconds

Servings: 4

This is great as Chocolate Mousse or as a frosting for a BD appropriate cake.


  • 28 fl oz. canned coconut milk
  • 1 tsp. vanilla extract
  • 1/4 c. stevia
  • 1/2 c. cacao powder



Put your coconut milk in the refrigerator for at least 2 DAYS and refrigerate the bowl & beaters for at least 1 hour as well (this is the no shortcut part I was talking about).

After cans have chilled for 2 days or more---Open the cans of milk and carefully scoop out the solid coconut milk into your mixing bowl-DO NOT USE WATERY LIQUID (save for something else, maybe a smoothie).

Start your mixer on low speed and once the coconut milk begins to spread out add vanilla & sweetener. Once combined turn mixer to medium high and let it begin to whip).

Slow mixer down again and add in the cocoa powder, once combined turn the mixer to high. Scrape sides of the bowl as needed.

Spoon into individual serving dishes and chill for 1 hour (another hunk of time, but worth it!)