Instructions

• Chill the coconut cream over night to separate the solid from the liquid. Drain off the liquid and use in smoothies or however you like-just do not use it in this recipe. Set aside.

Using a double boiler, melt down the cacao butter then remove from the heat and mix or whisk in the maple syrup or honey, cacao powder or cocoa and salt until well combined and smooth.
• Use a hand or stand mixer to whip the coconut cream, again, separate the liquid from solid and whip just the solids until you have an almost whipped cream like texture.
• Fold the whipped coconut cream into the chocolate until smooth.
• Spoon the mousse into your favorite dessert cups or a cheese cake like pan.
• Chill for one hour then remove from the pan, allow to warm a little bit before serving for a smoother texture (the coconut cream and cacao butter will harden again when cold, so they need a little time to relax).

Carefully toast your marshmallows and add to the tops of the mousse.