1 can of chilled full-fat coconut milk (make sure it’s not light or reduced fat)
1/2 cup vegan chocolate chips
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
Pinch of sea salt
Optional toppings: chopped nuts, cocoa powder, fresh berries
Open the can of chilled coconut milk and scoop out the solid cream into a mixing bowl. Reserve the liquid for another use.
Melt the vegan chocolate chips in a double boiler or microwave, stirring occasionally.
Add the melted chocolate, maple syrup, vanilla extract, and sea salt to the bowl with the coconut cream.
Using a hand mixer or stand mixer, beat the mixture on high until it is light and fluffy, about 2-3 minutes.
Spoon the mousse into individual serving dishes and refrigerate for at least 30 minutes before serving.
Top with your favorite toppings and enjoy!