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.
Optional: top with mini dairy-free chocolate chips.
Makes between 6-10 servings, depending on how much cream your can of coconut milk yielded. You can easily double this recipe to make more!Party serving idea: spoon into double shot glasses. Or you could get fancy and pipe the mousse into double shot glasses, as shown in the photos here, into mini dessert bowls, or even champagne coupe glasses.This chocolate mousse will keep in an airtight container in the refrigerator for up to 3 days but is best eaten within 1-2 days. I do NOT recommend attempting to freeze vegan chocolate mousse.
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