First Steps: Getting Started: Begin by adding 1 can (14.5 ounces) of coconut cream or full-fat coconut milk to a large bowl and beat with a hand mixer for about one minute until smooth and creamy. This creates the base for your mousse, ensuring it’s airy and light.

Melting the Chocolate: Next, melt ½ cup of dark chocolate (chopped) and 1 teaspoon of coconut oil together, either in a microwave with 2 increments of 30 seconds while stirring in between or using a double boiler method. Let it cool slightly to avoid shocking the other ingredients.

Mixing and Assembling: Pour the melted chocolate mixture into the bowl with the coconut cream, then add 2 tablespoons of maple syrup and 1 teaspoon vanilla extract. Beat the mixture again until smooth and creamy, scraping down the sides with a spatula. Divide the mousse evenly among four small cups or jars and refrigerate for at least 30 minutes to allow the mousse to firm up.

Finishing Touches: Top with chosen garnishes such as cacao powder, shaved chocolate, dairy-free whipped cream, fresh raspberries, and flaky salt before serving. For tips on properly melting chocolate, check out another easy chocolate recipe on our site.

First Step: Mise en place (10 15 minutes). Gather all ingredients and equipment: heatproof bowl, saucepan for a double boiler or microwave, electric mixer or whisk, blender or food processor for the raspberries, spatula, and serving glasses or ramekins. Measure chocolate (as per the recipe), cream or chosen substitute, and prepare ingredients. Chill mixing bowl and beaters for best whipped cream volume.

Second Step: Make the raspberry purée (as needed). Though the original directions focus on the base, you can enhance with puréed raspberries for added fruitiness.

Third Step: Melt the chocolate (5 minutes). As outlined above, follow the exact method for smooth results.