I created this mousse for the occasion of Valentine's Day, but you could eat it every day!!!
100 g dark chocolate (between 70% and 90%)
1 tbsp of powdered sugar of your choice. (Since I use 90% chocolate, that's why I add a little sugar).
1 can of coconut milk (take the cream from the top only)
1 tsp. dessert seasoning
1 pinch of salt
1 tsp. vanilla
Put the coconut milk can in the refrigerator, at least 12 hours in advance to set the cream on top of the can. (I suggest Cha's brand coconut milk, because the cream on top is super nice). Scoop the coconut cream. You can use the coconut water in a smoothie. You can also freeze it in an ice cube tray, for future use.
Place all ingredients in a saucepan. Heat over medium-low heat until boiling.
Separate into ramekins, garnish with fresh raspberries and refrigerate for at least 4 hours.