Coconut Cream Chocolate Mousse
- 300 ml of coconut milk
- 3 tbsp cocoa powder
- 2 tbsp date paste
- 2 tsp organic vanilla extract
- 1/8 ounce agar agar flakes or bars
In small saucepan, on medium heat, heat coconut milk, cocoa powder and date paste, blend using 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.