Keto Caribbean Coconut Chocolate Mousse

Allergens

Dairy, Coconut

Ingredients

• 1 cup unsweetened dark chocolate (70%+ cocoa)
• 1 1/2 cups full
• fat coconut milk
• 1/4 cup Swerve or erythritol sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• Fresh berries and toasted coconut flakes, for garnish

Instructions

1. A. In a double boiler, gently melt the chocolate over low heat, stirring occasionally. Allow to cool slightly. B. In a separate bowl, combine the coconut milk, sweetener, vanilla extract, and sea salt. Heat until warm but not boiling. C. Slowly pour the warmed coconut mixture into the melted chocolate while whisking constantly to prevent seizing. Continue whisking until fully combined and smooth. D. Transfer the mixture to a large mixing bowl and refrigerate for 30 minutes, or until cooled and thickened slightly. E. Using an electric mixer, whip the mixture until it reaches soft peaks, approximately 5 7 minutes. F. Spoon the mousse into serving glasses and garnish with fresh berries and toasted coconut flakes.

Chef’s Insight

Toasting coconut flakes brings out their natural sweetness and adds depth to the dish.

Notes

Be sure to use a high-quality dark chocolate for the best flavor and texture.