Vegan Chocolate Mousse Pistachios (Printable Version)

A luscious, dairy-free chocolate mousse enriched with coconut cream and topped with pistachios.

# Ingredients Required:

→ Base

01 - 240 ml canned full-fat coconut milk, chilled overnight

→ Chocolate

02 - 90 g dairy-free dark chocolate chips

→ Sweetener

03 - 30 ml maple syrup, or to taste

→ Topping

04 - 15 g chopped pistachios

# Guide to Cooking:

01 - Refrigerate canned coconut milk overnight to allow cream separation.
02 - Scoop the thickened coconut cream into a bowl and beat with a hand mixer until light and fluffy.
03 - Melt dark chocolate chips gently using a double boiler or microwave in 30-second bursts, stirring until smooth; let cool slightly.
04 - Fold the melted chocolate and maple syrup into the whipped coconut cream until evenly incorporated.
05 - Distribute mixture into serving cups and refrigerate for at least 1 hour to set.
06 - Sprinkle chopped pistachios over the mousse before serving.

# Extra Suggestions:

01 - Chilling the coconut milk overnight improves the separation and texture of the coconut cream.

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