Chocolate Raspberry Mousse

First, melt the chocolate in a bain-marie: break it into pieces in a glass or stainless steel bowl. Prepare a saucepan in which the bowl fits without touching the bottom. Pour a little water into the saucepan, bring it to a boil over medium heat, then reduce the heat to minimum and place the bowl with chocolate over the hot steam. Stir occasionally until completely melted.

Once the chocolate has melted, remove the bowl from the heat. Prepare a tall container, pour in the cold coconut milk (refrigerated for at least 24 hours) and whisk it with an immersion blender with a whisk attachment for 3-4 minutes, until you get a dense foam.

To the obtained foam, add the cocoa, honey, and melted chocolate (if it has hardened in the meantime, gently reheat it). Mix the entire composition for another 3-4 minutes at minimum speed until smooth.