Chocolate Mousse Vegan Rich And Decadent Recipes
CHOCOLATE MOUSSE (VEGAN, RICH AND DECADENT)
Rich & Decadent Vegan Chocolate Mousse. How To Make Guilt-Free Vegan Chocolate Mousse? Roll up your sleeves! let's do this!
Provided by Cynthia Louise
Categories Recipes
Number Of Ingredients 2
Steps:
- Fill a pot with water and set a stainless steel bowl on top of the pot to create a bain marie.
- Add the chocolate to the bowl and allow it to melt on medium-high while giving it an occasional stir.
- In a food processor, beat the coconut cream and salt while gradually pouring in the melted chocolate.
- Once all is mixed, transfer the chocolate mousse to a jar and let it chill in the fridge for at least an hour.
- Top the mousse with mixed berries and enjoy!
VEGAN CHOCOLATE MOUSSE RECIPE
This decadent chocolate mousse works for any occasion where you need a rich and chocolatey dessert. We love its whipped, creamy texture.
Provided by Ariane Resnick
Categories Dessert
Time 9h10m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Scrape the solid coconut cream from the cans into the bowl of a stand mixer fitted with the whisk attachment (alternatively, use a handheld electric mixer and a large mixing bowl), leaving the liquid coconut milk behind. This should yield slightly less than two cups of solid coconut cream. Reserve the liquid coconut milk for another use.
- Sift the cocoa powder, confectioners' sugar, and salt together in a medium bowl. Set aside.
- Beat the coconut cream until very smooth and soft peaks appear, about 2 minutes. Remove 1/4 cup of the cream. Cover and transfer to the refrigerator for topping the mousse.
- With the mixer running on low, slowly sprinkle in the sifted cocoa-sugar mixture into the remaining coconut cream until well combined, scraping down the bowl as needed. Continue beating until stiff peaks form. Beat in vanilla extract until just combined.
- Divide the mousse between four dessert cups. Refrigerate for one hour, or until firm. Top each cup with the reserved whipped topping and serve.
Nutrition Facts : Calories 529 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 3 g, Protein 7 g, SaturatedFat 40 g, Sodium 292 mg, Sugar 14 g, Fat 47 g, UnsaturatedFat 0 g
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- Refrigerate your cans of coconut cream overnight. Then scoop out only the hardened cream that has risen to the top. (See notes). If your coconut cream has not hardened at the top and is still soft, but has separated then this is fine too. Just scoop off the cream, leaving the watery part at the bottom of the can.
- Add the pitted medjool dates to your food processor along with the unsweetened cocoa powder and process.
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- Place the finely chopped chocolate, coconut cream and vanilla extract in a heatproof bowl set over a pan of gently simmering water. Don't let the base of the bowl touch the water.
- Stir until almost all of the chocolate has melted then remove the bowl from the heat and continue to stir until melted and smooth. The ganache should be smooth and glossy, see tips in the post above if it goes oily or grainy.
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