I created this mousse for Valentine's Day, but we could eat it every day!!!
100 gr of dark chocolate (between 70% and 90%)
1 C. tablespoon 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 top cream only)
1 C. 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 in order to set 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.
Put all the ingredients in a saucepan. Heat over medium-low heat, until boiling.
Separate into ramekins, decorate with fresh raspberries and refrigerate for at least 4 hours.