Peppermint Lavender Chocolate Mousse

Peppermint Lavender Chocolate Mousse

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

Ingredients
  

  • 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 I use Young Living
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp shaved Elements Truffles Peppermint Lavender chocolate for garnish
  • 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
 

  • 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. Remove from mixer bowl and place in an air tight container. Store in fridge until ready to use.
  • Instructions for Chocolate 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!
0

Leave a Reply