Decadent Chocolate Mousse
Mousse made in minutes—perfect! Feel free to swap out the raspberries for other low-sugar berries, or dust with extra cocoa and sprinkle with a tiny bit of sea salt for a salted version!
Add the coconut milk to a small saucepan, and sprinkle gelatine (approx. 1 tsp) over the top. Leave to soak, whisking regularly to ensure gelatine doesn’t clump together.
Add the sweetener (approx. 2 tb) and the protein powder, then gently heat the saucepan over a low heat, whisking constantly until all powders are completely dissolved. Remove from the heat and whisk through the cocoa (approx. 1 ½ tb), vanilla extract (approx. 1/2 tsp) and sea salt.
Meanwhile, pour the whipping cream into a chilled bowl and beat with an electric mixer until stiff peaks form. Spoon out 1-2 tablespoons and set aside in the fridge until ready to serve.
Ensure that the coconut milk mixture has cooled, then fold it through the remaining cream.
Transfer mousse to your serving glass and refrigerate for half an hour, or until set.
To serve, top with the reserved cream as well as the raspberries.