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1
Refrigerate the can of coconut milk overnight to solidify and separate.
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2
Carefully turn it upside down, open and discard the transparent liquid (or reserve it to add in a smoothie or curry).
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3
Pit and halve the dates (if they are not soft, place them for a few minutes in warm water until they start to soften, then drain and chop).
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4
Place them in a tall jug, add 2 rounded Tb coconut milk and blend with a stick blender on high.
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5
If you don't mind those tiny bits of date skin, you can just add the remaining coconut milk and cocoa powder and blend together until smooth, then finally add the vanilla (or your preferred flavouring).
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6
That's what I did the first time I made it.
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7
The second time I wanted a smoother texture, so I strained the paste, then mixed in the rest.
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8
You need a large strainer with very small holes to trap those bits of date skin.
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9
In my case, I had a small one, so I first mixed the date paste with only half of the coconut milk, strained, then added the rest, just to make my job faster.
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10
You can also whisk or make this in a food processor or even in the chopper from a hand blender set, that will help to trap air inside the paste and make it lighter and even more mousse-like.
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11
Taste and adjust the flavouring, if needed.
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12
Divide the mousse between the 4 ramekins and refrigerate for a couple of hours.
