Ultra-Rich Dark Chocolate-Mint Mousse

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February 18, 2016

Recipe by Bright Eyed Baker


1 can full-fat coconut milk

2 prigs of fresh mint (I used chocolate mint)

4 1/2 ounces (3/8 cup) agave syrup

1 3/4 ounces (1/2 cup) dutch-process cocoa, sifted

2 tablespoons coffee

1/8 teaspoon coarse sea salt

3 ounces bittersweet chocolate, finely chopped

1 teaspoon vanilla extract

1/4 teaspoon peppermint extract

whipped cream for serving (not vegan, optional)*

mint leaves, for garnish

chocolate shavings, for garnish


1Place coconut milk and mint sprigs in a medium saucepan and bring to a boil. Scoop out mint and reduce to a simmer. Add agave, cocoa, coffee, and sea salt and mix in until smooth. Simmer for 10-12 minutes, whisking frequently; the mixture should thicken, but will thicken much more as it cools.

2Remove mixture from heat and add chocolate, vanilla extract, and peppermint extract. Whisk until smooth. Let cool to room temperature, whisking often to smooth out.

3Transfer to an airtight container and refrigerate until ready to serve.** Whisk again before serving. Serve with whipped cream if desired (non-vegan), fresh mint, and chocolate shavings.


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