Active time: 10 minutes Total time: 10 minutes
The dark chocolate flavor of this rich, coconut milk-based mousse satisfies your sweet tooth, especially if you’re a fan of a certain coconut-and-almond candy bar. Be sure to use high-quality unsweetened Dutch cocoa powder for the best flavor, plain cocoa powder tends to lend a soapy flavor to this dessert.
RD tip: This dessert is low in added sugar while also providing some fiber and protein, making it a perfect choice to satisfy your appetite for chocolate without spiking your blood sugar.
Dark Chocolate Almond Mousse
- 1 14-once (414ml) can coconut milk, refrigerated overnight
- 3 tablespoons unsweetened Dutch-process cocoa powder
- 1 tablespoon coconut sugar
- 1 teaspoon almond extract
- 1 pinch salt
- 1/4 cup (20g) sliced almonds
- 1/4 cup (15g) unsweetened coconut flakes
Open the can of coconut milk and poke a hole through the solid coconut cream in the top of the can. Pour off the liquid coconut water in the bottom of the can and reserve for smoothies.
Put the solid coconut cream in a mixing bowl. Add the sugar and beat with a hand mixer on high until smooth and fluffy, 2 minutes. Set aside 2 tablespoons of the whipped coconut cream in a small bowl. Sift the cocoa powder over the remaining coconut cream, add the almond extract, and beat until incorporated and fluffy.
Spoon the mousse into 4 small (1/2-cup/118ml) ramekins. Dollop the reserved plain coconut whipped cream on top of each mousse and refrigerate.
In a small, dry saucepan, toast the almonds and coconut flakes over medium-low heat, stirring constantly, until golden brown, 1 minute. Sprinkle the mousse with the almonds and coconut immediately before serving.
Serves: 4 | Serving Size: About 1/4 cup mousse, 2 tablespoon nuts/coconut
Nutrition (per serving): Calories: 251; Total Fat: 22g; Saturated Fat: 19g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 56mg; Carbohydrate: 12g; Dietary Fiber: 3g; Sugar: 7g; Protein: 6g