Hot chocolate, or chocolate mousse


I’ve been avoiding dairy for the last, what, six or seven months? How come it took me so long to try this?

I’ve been thinking about trying to make a dairy-free hot chocolate with coconut milk instead of cow milk for some time, but just got around to it this week.

It turned out bittersweet, and really thick and rich, like Spanish hot chocolate (the sort they serve with churros) rather than the hot chocolate I’m more used to. In fact it was so rich I only managed half of it, and put the other half in the fridge for later.

Next day I pulled it out and found it had set solid, so I tried a spoonful before reheating it. And discovered it had turned into the most delicious creamy thick chocolate mousse!


So here’s what I did, for my own reference as much as anything else. Serves two, quite generously.

  • 4 rounded teaspoons cocoa powder
  • 2 generous teaspoons coconut oil
  • 2 teaspoons honey
  • 20g dark chocolate
  • Pinch vanilla seeds
  • 200ml coconut milk (half a tin)

Mix all ingredients in a bowl. Nuke on high for two and a half minutes, stir, and nuke for another half minute or so. (Timings may need adjusted depending on your microwave; mine is 800W.) Pour into cups and drink, or pour into pots and chill overnight to eat next day.

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