2 cups mix of California Giant Raspberries and Blueberries
Pinch of sea salt
Top with whipped cream, extra berries and chocolate shaving
Start by melting the chocolate with the coconut milk in a small pot on medium-low heat - stir as the chocolate melts and combines with the milk. Once it has melted, pour the chocolate milk mixture into a blender along with all the rest of the ingredients. Blend until everything is well combined.
Now evenly pour the mousse into three separate glasses and pop in the fridge to set. When it’s ready to eat, top with the whipped cream, extra berries and chocolate shavings.