Having a dairy allergy in the house means we make sacrifices sometimes. Separate pots of mac and cheese, creamy soups without cream… it’s a travesty. We don’t, however, like to make sacrifices in our desserts if we don’t have to. Which is where this vegan chocolate mousse comes in.
Although it’s vegan, I challenge you to tell me it’s not delicious. And in the end, it’s probably a little bit healthier too (it certainly has fewer calories!). And the best part is, your vegan chocolate mousse doesn’t have to be chocolate. In fact, for the first version of this that we tried, we whipped up a bright citrusy curd and folded that into the mousse.
The Magic of Coconut Cream
If you’re trying to avoid dairy, you’ve probably come across recipes using coconut milk or cream. It’s generally interchangeable with regular milk, and while it obviously has a coconut flavor, it’s not so strong as to overpower anything else.
Coconut cream also makes a great vegan substitute for regular whipped cream, which is essentially how we’ll be using it for this application. From a health standpoint, it’s also arguably better than dairy (depending on who you ask). Coconut contains healthy fats, fiber, and is loaded with vitamins like A and E and minerals like manganese, potassium, and selenium.
Creamy Vegan Chocolate Mousse
To make this luscious vegan chocolate mousse, you only need a few ingredients. (Really, this is much easier to make than regular mousse.) Coconut milk or cream, cocoa powder, and a little honey or coconut sugar if you want a little sweetness. Go really crazy with a dash of cinnamon or cayenne.
An hour or two before you start, put a couple cans of coconut milk in the fridge. This allows the cream to solidify, which makes it easy separate from the liquid. Of course, if you’re using straight coconut cream, you can skip this step.
Open the cans and carefully scoop out the solid cream into a mixing bowl; reserve the water for a smoothie or other use. Add in a spoonful of cocoa powder, a little honey, and maybe a splash of vanilla. Using a hand mixer, whip it until everything is well-combined, luscious and chocolatey. Spoon the mousse into separate bowls, and for a fancier presentation, top with cacao nibs or fresh raspberries. Keep it cool until you’re ready to serve.
Ingredients
- 1 can coconut cream or 2 cans coconut milk
- 1/4 cup cocoa powder
- 2-3 Tbsp honey or maple syrup
- Sea salt, optional
Instructions
- If using coconut milk, put the cans in the refrigerator for an hour to allow the cream to solidify.
- When solid, carefully scoop the cream from the top into a mixing bowl; reserve the liquid for later use. If using cream, it will already be solid, so the refrigeration step is unnecessary.
- Using a hand mixer, beat the cream on high for about one minute, or until light and fluffy.
- Add the cocoa powder, sweetener, and a pinch of sea salt. Mix for another 30 seconds.
- Eat immediately or refrigerate if you’re saving it for dessert.
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