Ombar Mousse

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  • recipes_preptime 5 Minutes
    Prep Time
  • 12 Hours
    Chill Time
  • recipes_serves 4

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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!)

Suggested toppings

  • Oatly whippable cream
  • Frozen raspberries
  • Chopped roasted hazelnuts
  • Cocoa powder for dusting


  • 1.

    Melt your chocolate in the microwave or using a bain-marie.

  • 2.

    Whisk your coconut milk in a separate bowl for about 30 seconds to get some air into it.

  • 3.

    Carefully pour the chocolate in to the coconut milk, whisking as you do it. Add your pinch of sea salt now if using.

  • 4.

    Continue to whisk until all combined. The more you whisk, the creamier and tastier the mousse will be.

  • 5.

    Pour into small bowls or ramekins.

  • 6.

    Pop in the fridge to chill overnight.

  • 7.

    Decorate with whatever toppings you like! We went with vegan whipping cream and nuts.