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