‘Tis the season for peppermint mocha. I fangirl hard over peppermint mochas way harder than most girls (or guys) fangirl over pumpkin spice lattes.
But if I’m being honest, this has nothing to do with the season. It more has to do with the fact that anything mint chocolate is automatically my favorite and I don’t care what time of year it is – I’m all about it.
And let’s be real: coffee added to anything chocolatey only intensifies the chocolate flavor. Am I the girl ordering peppermint mochas in the middle of summer? Absolutely. No shame in my game.
Behind the flavors.
Anyway back to this mousse. It’s insanely rich and creamy. So chocolatey and minty and coffee-y. And super customizable.
Do you hate mint? Sub vanilla extract for the peppermint extract. Are you one of those people I will never understand (but still love) who hate coffee? Leave out the espresso powder.
This is basically the easiest thing in the world to make. The hardest part is remembering to open the can of coconut milk and put it in the fridge a few hours before you need it. Your microwave and mixer do all the heavy lifting so you can just enjoy.
For all the parties.
This is great as a dessert when you have friends over for dinner, would be super cute in tiny individual cups on the buffet at your next party. Or (if I’m being 100% transparent) this is something you could just eat straight out of the mixing bowl.
Here’s the deal, there are only 5 ingredients in this (not counting water), so you HAVE to use good chocolate. It doesn’t need to be expensive. And it can totally be a bag of your favorite chocolate chips if you don’t feel like chopping.
But it needs to be chocolate that you actually like and would eat plain. With so few ingredients, the chocolate is the star of the show here.
Oh yeah, it’s also vegan. So you can make it for all your dairy-averse friends. Win-freaking-win.
[cooked-recipe id=”2886″]
