Vegan Dark Chocolate Mousse Recipe
Ingredients:
1 can Organic coconut cream, chilled overnight
250g vegan dark chocolate
1/4 cup maple syrup
1 teaspoon vanilla extract
A pinch of flaky sea salt
1. Place the can of coconut cream in the refrigerator overnight. This helps separate the thick cream from the liquid.
2. Melt Chocolate: In a heatproof bowl, melt the vegan dark chocolate. You can do this by placing the bowl over a pot of simmering water (double boiler) or by melting it in short bursts in the microwave. Stir until smooth, then set aside to cool slightly.
3. Prepare Coconut Cream: Open the chilled can of coconut cream without shaking it. Scoop out the thick cream that has risen to the top and leave the liquid behind. Place the thick coconut cream in a large mixing bowl.
4. Whip Coconut Cream: Using a hand mixer or stand mixer, whip the coconut cream until it becomes light and fluffy, resembling whipped cream.
5. Combine Chocolate and Coconut Cream: Gently fold the melted chocolate into the whipped coconut cream until well combined. Add maple syrup and vanilla extract. Adjust the sweetness to your liking and continue to fold until everything is well incorporated.
Chill: Transfer the mousse to serving glasses or bowls and refrigerate for at least 2-3 hours to allow it to set.
Once chilled and set, sprinkle with a pinch of flaky sea salt.
Enjoy your vegan dark chocolate mousse made with coconut cream! It's a rich and indulgent treat without any dairy.
1 can Organic coconut cream, chilled overnight
250g vegan dark chocolate
1/4 cup maple syrup
1 teaspoon vanilla extract
A pinch of flaky sea salt
1. Place the can of coconut cream in the refrigerator overnight. This helps separate the thick cream from the liquid.
2. Melt Chocolate: In a heatproof bowl, melt the vegan dark chocolate. You can do this by placing the bowl over a pot of simmering water (double boiler) or by melting it in short bursts in the microwave. Stir until smooth, then set aside to cool slightly.
3. Prepare Coconut Cream: Open the chilled can of coconut cream without shaking it. Scoop out the thick cream that has risen to the top and leave the liquid behind. Place the thick coconut cream in a large mixing bowl.
4. Whip Coconut Cream: Using a hand mixer or stand mixer, whip the coconut cream until it becomes light and fluffy, resembling whipped cream.
5. Combine Chocolate and Coconut Cream: Gently fold the melted chocolate into the whipped coconut cream until well combined. Add maple syrup and vanilla extract. Adjust the sweetness to your liking and continue to fold until everything is well incorporated.
Chill: Transfer the mousse to serving glasses or bowls and refrigerate for at least 2-3 hours to allow it to set.
Once chilled and set, sprinkle with a pinch of flaky sea salt.
Enjoy your vegan dark chocolate mousse made with coconut cream! It's a rich and indulgent treat without any dairy.