More greenhouse photos! These were taken at the Mount Holyoke College Annual Spring Flower Show. Such welcome sights and scents after this long, cold winter!
I got my wisdom teeth removed last Thursday, so I've been relying on a steady stream of painkillers and soft foods to keep me going. Ice cream, yogurt, soup, scrambled eggs and mashed potatoes have been my mainstays, but I wanted to whip up something special for Valentine's Day dessert. Enter: chocolate mousse.
This chocolate mousse only has three ingredients—one can of full-fat coconut milk, unsweetened non-alkalized cocoa powder, and raw honey—which can be tailored to your preferred level of sweetness and intensity. Here's a rough breakdown of how I make it:
Place your can of coconut milk in the fridge for a few hours, or overnight. When you open the can, you'll notice the fat or "coconut cream" has risen to the top. Scoop out this solid cream and save the remaining water at the bottom of the can for soups or smoothies.
Allow the cream to come to room temperature so it's easier to work with. Whisk in a little honey and cocoa powder and taste. Continue to add more honey or cocoa powder to your liking.
Once all ingredients are whisked together, place the mousse back in the fridge for a few moments to chill. Serve as is, or with fresh berries.
The greenhouse at Mount Holyoke College is truly spectacular. I planned to drop by for a few moments after work last week and ended up staying for an hour. It's warm, tranquil, and filled with beautiful plants—or, in other words, heaven.