Vegan Chocolate Mousse

Vegan Chocolate Mousse Ingredients: 1 can (14 oz) full-fat coconut milk, chilled overnight 8 oz dairy-free dark chocolate, chopped 2-3 tbsp maple syrup or agave syrup (adjust to taste) 1 tsp vanilla extract Optional toppings: Fresh berries, shaved chocolate, coconut whipped cream Instructions: Chill the coconut milk: Place the can of coconut milk in the refrigerator overnight to allow the cream to solidify at the top. Prepare the chocolate: In a heatproof bowl, melt the chopped dark chocolate over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly. Make the mousse base: Open the chilled coconut milk can without shaking it. Scoop out the solid coconut cream that has risen to the top (save the coconut water for other uses). Place the coconut cream in a mixing bowl. Whip the coconut cream: Using a hand mixer or a stand mixer with the whisk attachment, whip the chilled coconut cream until it becomes fluffy and resembles whipped cream. Combine chocolate and cream: Gently fold the melted chocolate into the whipped coconut cream using a spatula until well combined. Add maple syrup or agave syrup and vanilla extract, and mix until smooth and creamy. Chill and serve: Divide the vegan chocolate mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.