4tbsp (2.11 oz) (60 gr)sugar , the one you prefer or another sweetener
1tsp (0.17 fl oz) (5 ml)vanilla extract
Instructions
In a medium size pot, put half of the coconut cream. Add in the cocoa powder and vegan chocolate and cook for 3 minutes using a hand whisk.
Add in the rest of the coconut cream, salt and sugar and mix to integrate. Cook for 2 minutes until the chocolate is melted and we get a soft and smooth mixture.
Take the pot off the heat, add in the vanilla extract and keep mixing with the whisk.
Pour the mixture into 4 separate small serving glasses and refrigerate them for at least 4 hours or overnight for the mousse to turn firm.
Once ready, decorate the mousse with some fresh berries, or using any other tipping you like.