1 can of coconut cream
4-6 tablespoons of cacao/cocoa powder
1/2 tsp cayenne
Generous pinch of salt
Powdered sugar (to taste) (I powdered coconut)
1 tsp vanilla
- Chill the cream for 8 hours. You want the fat and water to separate. You will only be using the fat. For this reason don’t shake the can after it’s been chilled.
- Scrape that fat into a bowl, add the rest of the ingredients and if you have an immersion blender, it will whip in under 5 minutes. If not, use a hand whisk and whisk for about 10-15 minutes.
- Make sure you have as little physical contact with the bowl to maintain the chilled temperature.
- Once it’s reached soft peak, leave it to thicken in the fridge before serving.
I set my homemade raw sprouted buckwheat granola at the bottom of the cup and then the mousse. Topped with cacao nibs and fresh pomegranate seeds.
