Coconut Cream Chocolate Mousse
- 300 ml coconut milk
- 3 tbsp cocoa powder
- 2 tbsp date paste
- ⅛ ounce agar agar flakes or bars
- 2 tsp organic vanilla extract
In small saucepan, on medium heat, warm the coconut milk, cocoa powder and date paste together. Blend, using a wire whisk for 5 minutes.
Add agar agar flakes/bar, simmer and stir constantly with wire whisk for about 15 minutes on medium-low heat. At the end of 15 minutes, add the vanilla extract.
Pour into small dishes (soufflé or custard cups) and refrigerate for 2 hours.