Still off the sugar-wagon but I wanted to bring desserts to the 4th of July barbeque. I started with an idea and a few ingredients and had no idea if this would turn out or just be soup. I followed my own instructions for a second go-round just to make sure it was as tasty and successful as I’d thought. It was. And I’d do it again.

This is a very rich and decadent mousse. It is not very sweet. If you prefer sweeter, use more semi-sweet chocolate over the bittersweet, or add 2 more tablespoons honey.

Chocolate Passion Fruit Mousse
2 cups coconut milk or cream (1 can)
1 Tablespoon honey
pinch of salt
4 Tablespoons arrowroot powder
3 Tablespoons cocoa powder
1 cup passion fruit juice
6.5 ounces chocolate, chopped (combination of semi and bittersweet)

Place 1 cup coconut milk, the honey, and the salt in a pot and bring to a low boil. In a separate bowl, combine the other cup of milk, arrowroot powder, and cocoa powder. Whisk until smooth-ish. Over low heat, slowly whisk this mixture into the pot on the stove. Stir constantly.

When smooth and starting to thicken (about 2 minutes), slowly whisk in the juice. When that’s completely smooth, turn the heat off. Add the chocolate and stir until the chocolate has melted and the mousse is a smooth consistency. The mixture should coat the spoon with a thick layer.

Pour into a serving dish and cover with saran wrap. Chill in the fridge for at least 2 hours. Once it has chilled, the mousse will firm up significantly.