Chocolate "Mousse" Cups

Servings 2
Author Debi


  • ¼ cup canned coconut milk
  • 1 tablespoon coconut oil
  • 1 tablespoon strong coffee
  • pinch fine grain sea salt
  • 1/3 cup semi-sweet chocolate chips
  • ½ teaspoon vanilla


  1. In a small saucepan combine coconut milk, coconut oil, coffee and salt, and heat (scald) over medium heat until small bubbles appear around the edges. Remove from heat, and stir in chocolate chips until chocolate has melted. Stir in vanilla. Pour into two small ramekins, and refrigerate for at least an hour or until set.

Recipe Notes

If you follow a vegan diet, be sure to get vegan chocolate chips. You can also finely chop a dark chocolate bar.

Adapted from Beyond the Peel