Healthy chocolate pudding or mousse

This is a recipe that I've bookmarked eons ago and finally got around to making.This was originally supposed to be chocolate frosting shots, but my frosting didn't quite set up as thick as I wanted to. So, I'm going to call this chocolate pudding or mousse. Take your pick.

Traditional chocolate puddings or mousse requires either egg yolks, egg whites and a stove. Not this one. This recipe literally comes together in less than 5 minutes. I almost like this better than the chocolate pudding that I made over a year ago (ugh - the photo I took at the time was simply horrendous). The coconut flavor is barely distinguishable, so every bite is full of decadent chocolate.

Just the way I like it.

Healthy chocolate pudding or mousse

• 1 can full-fat coconut milk (or coconut cream)
• 1/4 cup plus 1 TBSP cocoa powder (I used Hershey's Dark)
• 1/2 tsp vanilla extract
• Powdered sugar to taste (Use stevia or powdered sugar for thickest results.)

Directions
Open your can of coconut milk and drain out any excess liquid (you can save or toss it). If the coconut cream is already thick, move onto the next step. Otherwise, leave it uncovered in the refrigerator overnight.

Dump the coconut cream into a small bowl and mix in the cocoa powder, vanilla and powdered sugar. Beat well with a spatula, fork or a whisk.

If the mixture is thick enough, you can call it chocolate frosting. If it's not as thick like mine, transfer to a bowl or a jar. Then you can call it a chocolate mousse or pudding.

Whatever it's called, it sure is good!

This pudding or mousse will keep in the refrigerator for several days. If you keep it uncovered, it will thicken up each day since the liquids will evaporate.

Yield:  About 1 cup of chocolatey goodness

Source: Chocolate-Covered Katie

This is a recipe that I've bookmarked eons ago and finally got around to making.This was originally supposed to be chocolate frosting shots, but my frosting didn't quite set up as thick as I wanted to. So, I'm going to call this chocolate pudding or mousse. Take your pick.

Traditional chocolate puddings or mousse requires either egg yolks, egg whites and a stove. Not this one. This recipe literally comes together in less than 5 minutes. I almost like this better than the chocolate pudding that I made over a year ago (ugh - the photo I took at the time was simply horrendous). The coconut flavor is barely distinguishable, so every bite is full of decadent chocolate.

Just the way I like it.

Healthy chocolate pudding or mousse

• 1 can full-fat coconut milk (or coconut cream)
• 1/4 cup plus 1 TBSP cocoa powder (I used Hershey's Dark)
• 1/2 tsp vanilla extract
• Powdered sugar to taste (Use stevia or powdered sugar for thickest results.)

Directions
Open your can of coconut milk and drain out any excess liquid (you can save or toss it). If the coconut cream is already thick, move onto the next step. Otherwise, leave it uncovered in the refrigerator overnight.

Dump the coconut cream into a small bowl and mix in the cocoa powder, vanilla and powdered sugar. Beat well with a spatula, fork or a whisk.

If the mixture is thick enough, you can call it chocolate frosting. If it's not as thick like mine, transfer to a bowl or a jar. Then you can call it a chocolate mousse or pudding.

Whatever it's called, it sure is good!

This pudding or mousse will keep in the refrigerator for several days. If you keep it uncovered, it will thicken up each day since the liquids will evaporate.

Yield:  About 1 cup of chocolatey goodness

Source: Chocolate-Covered Katie