- Prep Time
- Chill Time
For the mousse
- 400ml tin of coconut milk (make sure it’s full fat)
- 120g Ombar 72% Cacao
- Pinch of sea salt (optional but recommended!)
- Oatly whippable cream
- Frozen raspberries
- Chopped roasted hazelnuts
- Cocoa powder for dusting
Melt your chocolate in the microwave or using a bain-marie.
Whisk your coconut milk in a separate bowl for about 30 seconds to get some air into it.
Carefully pour the chocolate in to the coconut milk, whisking as you do it. Add your pinch of sea salt now if using.
Continue to whisk until all combined. The more you whisk, the creamier and tastier the mousse will be.
Pour into small bowls or ramekins.
Pop in the fridge to chill overnight.
Decorate with whatever toppings you like! We went with vegan whipping cream and nuts.