3 Ingredient Chocolate Mousse (Dairy-Free)
My version here is a combo of chocolate chips, coconut milk, and soy milk and was ready in about 8 minutes. Not bad right? The end result is a mousse with a texture that's rich and creamy. While this version isn't as airy and fluffy as a traditional mousse, it's just as indulgent and satisfying.
- 1 10 oz bag of dairy-free mini chocolate chips from Enjoy Life
- 1/2 cup canned chilled overnight full-fat coconut milk (solid part only (*see recipe note))
- 1/2 cup unsweetened soy milk or other dairy-free milk
- 1/4 cup grated coconut (optional)
Place chocolate chips in a large heat-proof bowl over a pot with 1" of simmering water, so that the bottom of the bowl is not touching the water. Stir with rubber spatula until chocolate is melted. Remove from heat and place bowl directly over a large bowl of ice. Add coconut milk and soy milk to chocolate. Using an electric hand mixer, beat ingrendients until blended together and mixture becomes light and creamy, about 3 to 5 minutes. Stir in grated coconut if using. Serve immediately or chill to serve later.
It's important to chill the coconut milk overnight in order to get the solid part to fully separate from the coconut milk. Adapted from Drizzle and Dip