Whisk together all three ingredients until air bubbles appear.
Pour into 2 large ramekins and allow to set in fridge for at least 4 hours, preferably overnight.
Once set, chocolate mousse is ready to be eaten! Enjoy!
1) If you like your chocolate mousse very minty add up to ½ a teaspoon of Peppermint extract.2) This chocolate mousse isn't very sweet. If you like a sweeter mousse, add a bit of stevia, agave, maple syrup, or powdered sugar. I find that powdered sugar works best.3) This mousse works best if your fridge is at least 40F (4C). 4) Because this recipe uses coconut milk and not coconut cream, it will separate a bit. About ¾ of the mousse will be airy and fluffy. The last ¼ will be like a light pudding in texture.
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