An eggless, healthy chocolate mousse recipe that's vegan, keto and diabetic friendly!
Chill both cans of full-fat coconut milk in the fridge for at least 4 hours, or in the freezer for 1 hour.
Once chilled, the coconut "cream" should be solidified at the top of each can. Scoop this part out and set the rest of the liquid aside for another recipe.
Place the coconut cream into a medium-sized bowl along with your chosen sweetener and cocoa powder. Whisk for around 3 minutes using an electric whisk until everything is smooth and creamy.
Scoop the mousse into a small bowl or glass to serve. Alternatively, transfer the mixture to a piping bag with a large star nozzle on the end, and pipe it into a small glass.
Top with chocolate sauce, chopped fruit and chocolate shavings if desired before enjoying.
*Store any leftovers in the fridge for up to 24 hours.