|Chocolate Mousse / Frosting|
7 net carbs per serving
1 can full fat coconut milk (Thai Kitchen brand preferred)
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract (play with this and add mint, raspberry, etc instead)
sweetener to taste (I used 2 TBSP Splenda but I think 3 would have been better)
Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight, unless it’s already thick like mousse. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic, because I’ve had the most success with that brand.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with beaters. Stored uncovered in the fridge, the mixture gets even thicker.