Peppermint Chocolate Mousse

This is a divine and festive dessert for the holidays. This peppermint chocolate mousse features @elementstruffles Ayurvedic dairy free / refined sugar free peppermint lavender chocolate that delicately sits on top of a creamy, decadent chocolate mousse made from coconut cream, @bobsredmill coconut sugar and @guittardchocolate cocoa powder. This tastes JUST like a thin mint, uses only 8 ingredients, is super creamy, cool and sweet, and I seriously can’t get enough. My husband couldn’t believe that it’s dairy free! Can’t wait for you to try this during the holiday season! Check out my reel on Instagram for a quick demo on how to make it!

Peppermint Chocolate Mousse

Shivangi Rao
By Shivangi Rao
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Servings 2

Ingredients
  

Ingredients for Mousse

  • 1 14 oz can chilled full fat coconut milk very important to use full-fat; ideally coconut cream; chill in refrigerator overnight
  • 2 tbsp honey
  • 2 tbsp coconut sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp peppermint extract OR 2 drops of peppermint essential oil
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp shaved Elements Truffles Peppermint Lavender chocolate for garnish or any other peppermint chocolate / mint chocolate bar that you have on hand!
  • Fresh mint for garnish

Ingredients for Whipped "Cream"

  • 1 14 oz can chilled full fat coconut milk (very important to use full-fat; ideally coconut cream; chill in refrigerator overnight
  • 2-3 tbsp honey

Instructions
 

Instructions for Whipped "Cream"

  • Chill coconut milk cans in your refrigerator overnight. When ready to use, open cans and use ONLY cream part (cream and water will separate). Be careful to not include any of the water.
  • Lift the coconut cream out of the can and place it in an electric mixer.
  • Add in the honey and beat until well combined and fluffy. Taste and add more honey if you wish, beating again until well combined and fluffy.
  • Remove from mixer bowl and place in an air tight container. Store in fridge until ready to use.

Instructions for Mousse

  • Chill coconut milk cans in your refrigerator overnight. When ready to use, open cans and use ONLY cream part (cream and water will separate). Be careful to not include any of the water.
  • Lift the coconut cream out of the can and place it in an electric mixer.
  • Add in the coconut sugar, cocoa powder, pinch of salt. Beat with mixer until well combined.
  • Then slowly add in honey, 1 tbsp at a time, and beat in between until combined.
  • Add in vanilla and peppermint extracts. Beat with mixer until combined. Taste and add more to desired flavor (I like a subtle mint flavor so I only use 2 drops of peppermint essential oil or 1/2 tsp peppermint extract). Set aside when finished.
  • Use a vegetable peeler to shave off 2 tbsp worth of chocolate from the Peppermint Lavender chocolate bar by Elements Truffles.
  • Grab 2 small glasses or bowls. First layer in chocolate mousse. Top with whipped “cream”, chocolate shavings and a sprig of fresh mint for garnish. Serve immediately! Note: If not serving immediately, store everything in fridge until ready to serve.
Tried this recipe?Mention @raodyrecipes if you like it!
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