Katie, from Chocolate-Covered Katie, likes desserts with less cake and more frosting. And I second that. Here’s a delicious (low fat) chocolate mousse frosting recipe that you can just eat up all by itself. No cake necessary.
Chocolate Mousse Frosting:
Ingredients:
- 1 can full-fat coconut milk
- 1/4 cup plus 1 tbsp cocoa powder
- 1/2 tsp pure vanilla extract
- sweetener to taste (I used a little stevia, but any dry sweetener will do.)
Instructions:
- 1. Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight, unless it’s already thick like mousse. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic, because I’ve had the most success with that brand.)
- 2. Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. (For the above photo, I didn’t use beaters. But I did pipe the mousse out using an open star icing tip.) Stored uncovered in the fridge, the mixture gets even thicker.
Enjoy!
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Does it go well on cupcakes? I mean, is the consistency like real frosting or more like whipped cream?
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