Coconut S’mores Mousse

Directions

1. Begin by opening your can of coconut cream and separating it from the coconut milk/water underneath.
2. Then roughly chop your chocolate bars.

3. Place your chopped chocolate, 2 tablespoons of coconut cream and 2 tablespoons of coconut milk/water into a heat safe bowl and place that bowl over a saucepan with an inch of simmering water in it. (reserve remaining coconut cream in the fridge)

4. While your chocolate is melting, begin whipping your two egg whites. If you’re nervous about getting stiff peaks, using aquafaba instead of egg whites, or live in a high-humidity environment, add in ¼ teaspoon of cream of tartar at this step.

5. When your chocolate is just melted, remove from heat.
6. Whip your egg whites into stiff peaks, should be 5-8 minutes depending. You should be able to pull your whisk out and leave a firm stable peak in its place.

7. Once appropriately whipped, gently fold in 3 tablespoons of Spiceology S’mores blend, one tablespoon at a time.

8. Then add in your melted chocolate ⅓ at a time until just combined. You do not want to over-mix and lose all the air you just mixed into your egg whites.

9. When your mixture is ready, place in 3 small ramekins or one large one, and chill for at least 2 hours.

10. When you’re ready to serve them, pull out the remaining coconut cream and mix with 2 tablespoons of milk (plant-based or dairy) and 1-2 tablespoons of sugar until light and fluffy.

11. Place whipped cream atop your mousse and try not to eat all three ramekins in one sitting!Other good topping options would be crushed graham crackers, toasted coconut, chopped nuts or chocolate shavings.