How to make the best ever chocolate mousse | Keto vegan and gluten-free

This is no doubt the richest and creamiest and easiest chocolate mousse I’ve ever had.
Keto vegan or not, this is the best chocolate pudding in my book.

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More keto vegan recipes:
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INGREDIENTS
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(This recipe make 4-5 250ml pots)
1 tin(400ml) of coconut cream (or coconut milk)

1 level teaspoons agar agar powder (double the amount if you use agar flakes)

1 level tbsp psyllium husk powder

90-100g sugar-free dark chocolate (75% cacao or above recommended)
2-3 tbsp raw cacao powder
(Or simply use 5-6 tbsp raw cacao powder without the chocolate block)

Sweetener of your choice

1.5 - 2 cups almond milk (or any plant milk of your choice)

A pinch of salt

DIRECTIONS
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Melt the chocolate bar by placing it above a bowl of hot water. (Break in small pieces)

Scoop out the cream part of the coconut cream (you should get roughly a cup, if not, top it up with the plant milk to make a cup) and place it in a mixing bowl.

Pour the remaining coconut water in a pot (roughly a cup), then add additional 1.5 cup of plant milk to make up 2.5 cup of mixture in total. Add in agar agar powder and psyllium husk powder. Give it a quick mix.

Gently heat up the mixture over medium heat till it reaches a gentle simmer, whisk thoroughly in the meantime. It should start to thicken.

Add in the sweetener of your choice and the salt. Whisk well.

Remove the mixture from heat and mix in the coconut cream (that you scooped out in the beginning). Add in the melted chocolate and the cacao powder. Whisk thoroughly while incorporating air into the mixture. Check the sweetness.
Pour the mixture into individual containers to set. Chill in the fridge for minimum 3-4 hours or overnight. Once set, option to sprinkle grated chocolate on top for extra decadence :)