Dairy-Free Chocolate Mousse Shots
Marlynn Schotland | UrbanBlissLife.com
can full-fat coconut milk
mini chocolate chips for topping
Chill the can of coconut milk in the refrigerator overnight.
For best results, place your stand mixer bowl in the refrigerator for 10-30 minutes before you make the chocolate mousse shots.
Once you're ready to make the recipe, remove the bowl and the can of coconut milk from the refrigerator.
Open the can and skim off only the thick cream into the stand mixing bowl. Reserve the rest for smoothies, soups, and other recipes.
Add the cocoa powder, vanilla extract, and powdered sugar to the mixing bowl.
Mix all ingredients on medium until whipped into a thicker cream the consistency of mousse. If necessary, add more powdered sugar.
Spoon into double shot glasses or you could get fancy and pipe the mousse in, as shown in the photos here.
Optional: top with mini chocolate chips. Actually, no, not optional: you really should top each one with a few mini chocolate chips!
Makes 10-12 double shot glasses depending on how much cream your can of coconut milk yielded.
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