It truly doesn’t get much easier than this recipe meant to impress anyone who simply adores chocolate.
This rich and luscious mousse is incredibly versatile. I’ve even used it as an ice cream base, adding another 1/2 cup coconut milk, refrigerating until chilled but not set, then processing in an ice cream machine—makes an amazing creamy frozen dessert.
Pictured in a ten-inch tart pan with a shortbread crust. For this picture, I used my Lavender Shortbread recipe sans the lavender. Please refer back to my blog, “Lavender – Beyond Air Freshener, Potpourri, and Cologne”