This is a wonderful recipe. It can be dairy free, vegan, gf and its so simple and delicious. You can enjoy it in 3 different ways, hot to drink, cold to eat or whipped to decorate a cake or cupcake.
My kids love hot chocolate so we had our first batch warm with marshmallows and sweet waffle soldiers for dipping. The second batch was made into a set mousse and some was whipped and used as a delicious icing for our chocolate cupcakes.
We have some fabulous organic products that make this recipe extra special such as Amaizin Coconut Milk and Happy Chocolate, check them out in the shop.
Which way will be your favourite? Let us know in the comments.
Ingredients: makes 2 hot chocolates or 2 small mousses or frosting for 4 buns
- 1 x 400g tin coconut milk – just the thick cream – use the liquid for smoothies
- 100g good quality chocolate
- 1 tablespoon maple syrup or honey
- A pinch sea salt
Step 1: Open the tin of coconut milk and scoop out the thick creamy part put it in a small pot, use the liquid for smoothies and to thin out the hot chocolate.
Step 2: Chop the chocolate and add it to the pot too along with the maple syrup. Gently heat on the lowest setting until the mix is melted and silky smooth. Sprinkle in the sea salt and stir.
Step 3: Decide how you want to serve it: Hot/Chilled/Frosting
For the hot chocolate, if its a bit thick thin with the coconut liquid, whisk well and pour into mugs and serve straight away.
For the mousse let the mix cool and pour into glasses or mugs. Cool completely and chill in the fridge for at 2 hours. Serve with fresh seasonal berries.
For the frosting, let the mix cool and set just like the mousse. Then whip it with an electric beater to loosen and smooth onto a cake or cupcake. If it is hard to spread, dip a pallet knife in boiling water, dry it off and smooth on the frosting.