Vegan Chocolate & Coconut Mousse

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Indulge in this gorgeously creamy, perfectly sweet vegan chocolate mousse.

Course Dessert

Cuisine Vegan

Prep Time 20

Cook Time 25

Servings

Calories 342kcal

Author Tajda Ferko

Ingredients

150 g dark chocolate I used 70% cocoa dark chocolate
¾ cup coconut milk
1 cup water
1 cup icing sugar
1 teaspoon vanilla essence

Instructions

Pour coconut milk, chocolate and water in glass bowl.
Place glass bowl above boiling pan of water (the bowl shouldn’t be touching the water, so make sure to pick a small plan and a big bowl).
Melt the chocolate in the coconut and water mixture and stir to form a smooth mixture.
Add sugar and vanilla essence and mix.
Optional: now is also the time to add any additional flavourings you might want such as orange or almond essence.
Place your hot bowl in ice cold water and whisk mixture until you can see soft rings through the mixture as you mix.
Place in glass jars and set in the fridge to cool.
The longer you refrigerate it for, the more your mousse will set. I usually refrigerate it overnight before serving, but that is not necessary.
Serve with whipped coconut cream, dark chocolate shavings and toasted hazelnut pieces.
CAUTION: do not over whip! If you over-whip the mixture it will become grainy (the chocolate becomes so hard that it separates from the water). If, however, you have overwhipped it and are left with a grainy texture, there is still a way to save it. Simply heat it above a hot bowl again and melt your mixture again.

Notes

Important! Please keep in mind that this is a very low sugar mousse option. I have used 70% dark chocolate, which creates a gorgeously rich, but not overwhelmingly sweet mixture. Make sure to add more icing sugar or use chocolate with less cocoa solids if you’re hoping for a sweet mousse!

Nutrition