Vegan Chocolate Mousse

Instructions

1. Refrigerate the can of Full-Fat Canned Coconut Milk overnight. This helps the cream separate and solidify at the top.
2. Carefully open the chilled can of Full-Fat Canned Coconut Milk and scoop out only the thick, solidified coconut cream into a large mixing bowl, leaving the liquid behind.
3. Add the Cocoa Powder, Granulated Sugar, Vanilla Extract, and Salt from the Mousse Base group to the bowl with the coconut cream.
4. Using an electric mixer or a whisk, beat the mixture on medium-high speed until it is smooth, light, and fluffy, about 3-5 minutes. Be careful not to overmix, as the coconut cream can separate.
5. Spoon the prepared mousse into individual serving dishes or ramekins.
6. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
7. Serve cold.