Almost Instant Chocolate Mousse
- 1 cup cold coconut cream*
- 1 tablespoon honey**
- 2 tablespoons cacao or cocoa
- Place the ingredients into your processor and blend to combine.
- Serve. Eat. Enjoy.
*I use the solid component of a 270ml tin of coconut cream that has been stored in the fridge. A simple method is to tip your cold can of coconut cream upside down, open the bottom end with a can opener and drain off the liquid, leaving the solid component to make your mousse. If it doesn’t sound easy it is. I promise.
**you can use rice malt syrup if you prefer