salted chocolate mousse.

A rich, dairy-free salted chocolate mousse made with just three ingredients. Serve it in glasses on the Christmas table, or in halved chocolate eggs at Easter.

Dietary: Gluten Free
Setting Time: Overnight
Serves: 4

Ingredients:
800g pure coconut cream, chilled in the fridge for 1 day
4 tablespoons cocoa or cacao powder
100g salted chocolate

To Serve:
Serving glasses, or 2 large hollow chocolate eggs, halved
Extra salted chocolate
Fresh raspberries

Method:
Beat the chilled coconut cream and cocoa together with electric beaters until thick.
Melt the chocolate and cool for 8 minutes, then fold through the mousse.
Refrigerate overnight to thicken.
If using chocolate eggs, soak a serrated knife in warm water for 5 minutes, then gently saw around the side seam, taking your time. Chill the halves until serving.
Spoon the mousse into glasses or egg halves and decorate with extra chocolate and raspberries.

Storage:
Keep covered in the fridge for up to 3 days.

Tips:
Use a good quality dark chocolate.
Sprinkle salt flakes just before serving so they stay crunchy.