↠ Vegan Chocolate Mousse

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I experienced vegan chocolate mousse on Friday & since then I've been craving it again! It was so good, you can't even taste the coconut milk! Perfect substitute for the dairy version.

With a smooth, airy, mouth-coating texture, delicate sweetness, wonderfully balanced combination of flavours & long-lasting aftertaste, this is a rich, sensual treat that you will wish to enjoy all alone.

The magic doesn't stop here though, you can easily add your personal touch to this easy chocolate mousse. A few ideas include: more cocoa for those dark chocolate fans, a pinch of cinnamon and/or cayenne for a Mexican twist, a few drops of peppermint extract or fresh mint for a refreshing taste, finely chopped pineapple for a full-on tropical flavour (or combined with rum, for a daring chocolate piña colada mousse if you're not pregnant like me!), orange zest or extract for a little tang, chocolate chips or chopped nuts for crunch, coffee, Kahlúa, raspberries, or anything else that takes your fancy. This recipe is versatile and exciting variations can easily be made.

The Coconut milk into the fridge over night so that the heavy cream can separate from the coconut milk, It will float to the top of the can and solidify over night making it easy for you to open & scoop out! Also another great tip would be to put your metal mixing bowl & hand mixer parts in the fridge to become cold as well so it doesn't warm up the cream. 

Ingredients:

+ 2 cans of Thai Kitchen Coconut Milk (NOT the lite version)

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+ 1 Teaspoon of Vanilla Extract

+ 4 Table Spoons of Cocoa Powder

+ Pinch of salt

+ Powdered Sugar for sweetening to taste OR Dates, Stevia etc

Directions:

  1. Scoop the coconut cream into a bowl. Do not use the liquid at the bottom of the can! 
  2. Add the cocoa/cacao, salt, vanilla and whisk while adding the sweetener of your choice (Mine was powdered sugar).
  3. Wisk for 1 min with an electric whisk or 2-3 mins with a manual whisk until it starts to thicken a bit. Scrape the sides half way through to ensure everything gets combined.
  4. It will still be pourable, but will set in the fridge. 
  5. Pour into your serving dishes and place in the fridge for at least two hours.
  6. The mousse will last a few days in the fridge.

Hope you enjoy your Chocolate Vegan Mousse! 

 

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FoodTanya YoungTreats, Food