I’m almost embarrassed to post this here. It’s just too easy – a no brainer. The best part is the result - a rich, creamy, gluten-free dessert everyone will love.
Here are the ingredients:
1 can coconut milk (NOT lite)
2 packages Starbucks Salted Caramel Hot Cocoa
That’s it. No joke.
It wouldn’t hurt to add some freshly whipped cream. Take it over the top. Go for it. Or not.
I whipped up some other flavors too. Plain hot chocolate and mocha were ok, but not nearly as good as this. The salted caramel qualifies it as an elegant dessert and out of the ordinary. To top it off, this hot chocolate has tiny caramel pieces that offer themselves to you with each bite – a perfect addition. This is perfect for a night at home or to bring a dinner party to a simple, but elegant close. Tease it with a caramel sauce or white chocolate syrup to take it up a notch.
The mix has Madagascar vanilla powder and ethically sourced cocoa powder, with salty overtones. It’s good…something even a cowboy would love.
Here’s what you do:
1. Open a can of Thai coconut milk and place it in the fridge overnight or throughout the day. This allows the liquid and coconut to separate, leaving you with thick, creamy coconut for your mousse.
2.After a few hours, scoop out the coconut from the top of the can and place it in a bowl. Leave the liquid at the bottom in the can.
3. Add two packets of the hot cocoa and stir to combine. When the coconut and cocoa are well integrated, whip it with a whisk until it’s light and airy. If it’s too thick for your taste, add some of the liquid from the can – one spoon at a time until you reach your desired consistency. Use the rest of the liquid for something else. Each time I’ve made this it stands up perfectly without any liquid. If you want it stiffer – put it in the fridge for 30 minutes.