Chocolate Mousse with Granola
So simple to make, this chocolate mousse is wonderfully indulgent.
Ingredients
-
2 tablespoons icing sugar, sieved
Preparation Method
- Leave the cans of coconut milk in the fridge overnight.
- With the cooker on medium heat, place the refractory bowl over a pan of boiling water. Be careful that the water doesn’t boil and avoid over-stirring. If it is easier, melt the chocolate in a refractory bowl in 30-second intervals in the microwave and stir.
- Set the melted chocolate aside to cool.
- Open the cans of coconut milk and enjoy only the coconut cream.
- Scoop the thick coconut cream into a large bowl. Add the icing sugar and whisk until light and fluffy. Pour a small amount of the whipped coconut cream into a glass and set aside.
- Gently add the melted chocolate to the whipped coconut cream. Then gently add three-quarters of the grated chocolate into the mixture.
- Place a generous layer of Chocolate Granola in the bottom of six glasses.
- Spread the chocolate mousse on top of the granola and smooth it out a little.
- Pour a little of the coconut cream on top and decorate with the rest of the grated chocolate and the chocolate granola.
