Semi-raw chocolate mousse

I experimented a bit in the kitchen yesterday, and the Saturday night treat we ended up with was a semi-raw chocolate mousse. Here's the recipe!

SEMI-RAW CHOCOLATE MOUSSE

1 tin coconut cream (Kara for preference)
Raw cocoa powder to taste
1 tbsp carob powder (or use more cocoa if you don't have carob)
Sweeteners of choice (I used 2 tsp yacon syrup, 1 tsp yacon powder and a dash of agave nectar)
1 tsp maca powder (may easily be skipped if you don't have or don't like)

Gently melt/heat the coconut cream. If you want to keep this as raw as possible, keep the temperature at under 40 C. When the coconut cream is liquid, add the rest of the ingredients and whisk until the mixture is smooth. Then pour into a serving dish and leave to cool a bit before you refrigerate. Leave for a few hours to set.