Ingredients
1 can coconut milk or cream
1/4 cup cocoa powder
1 tbsp dutch cocoa powder or additional regular
3-4 tbsp powdered sugar or erythritol (or 2 tbsp for extra dark)
Instructions
- Either refrigerate the coconut milk can overnight, or freeze about 10 minutes.
- Do not to shake the can. You want the cream separate from the water underneath.
- Once cold, open the can and transfer only the thick part to a bowl.
-Discard the watery part, or save for another recipe.
- Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth.
-Add remaining ingredients and whip until it forms a mousse-like texture.
No comments:
Post a Comment