3-Ingredient Dark Chocolate Peppermint Mousse

Instructions

1. 1

   Coconut cream is best in this recipe. If using full-fat coconut milk, do your best to scoop out only the cream and reserve the leftover liquid in the bottom of the can for other uses (like smoothies), and use 1/2 cup less chocolate*. Otherwise, use coconut cream and add the full amount of chocolate.

2. 2

   Melt chocolate in the microwave in 30 second increments or over a double boiler until creamy and smooth (be careful not to cook past melting point).

3. 3

   Add coconut cream to a medium or large mixing bowl along with melted chocolate and whisk thoroughly to combine. Add peppermint oil and mix once more. Start with 1/8 tsp, then graduate up to 1/4 tsp depending on desired mintiness (amounts as original recipe is written // start with lesser end of range and increase as desired).

4. 4

   Cover and set mixture in the refrigerator to chill fully - about 4 hours. You'll know it's ready to whip when the mixture no longer sloshes around when tipped side to side.

5. 5

   Once chilled and semi-firm, whip until creamy and smooth with a hand mixer, scraping down sides as needed.

6. 6

   At this point you can either transfer to a piping bag or large plastic bag (with the corner clipped off) to "pipe" into dishes. Otherwise, use a spoon to divide between 3-4 serving ramekins (amount as original recipe is written // adjust if altering batch size) or short drinking glasses and cover with plastic wrap.

7. 7

   Enjoy as is, or chill for 30 more minutes to allow the mousse to firm up even more (or chill overnight).

8. 8

   To serve, top with coconut whipped cream, crushed peppermint, and/or chocolate shavings or cocoa or cacao powder.

9. 9

   Leftovers will keep in the fridge up to 3-4 days, though best when fresh. I haven't tried freezing this recipe and wouldn't recommend it.