Chocolate Mousse Vegan Rich And Decadent Recipes

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CHOCOLATE MOUSSE (VEGAN, RICH AND DECADENT)



Chocolate Mousse (Vegan, Rich and Decadent) image

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

180g Organic Chocolate 250ml Coconut Cream A pinch of Salt Mixed Berries
for serving 100ml #EASEANDFLOW

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



Vegan Chocolate Mousse Recipe image

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

2 15-ounce cans full fat coconut milk, refrigerated for 8 hours
2/3 cup natural cocoa powder
1/2 cup vegan powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract

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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