Vegan Chocolate Mousse

Vegan Chocolate Mousse

By Tania Lincoln

Vegan Chocolate Mousse

This vegan chocolate mousse is ridiculously rich. A chill dessert made to show chocolate off and impress your guests or family. It is simple but utterly decadent. While there is no shortage of instructions online for a vegan chocolate mousse, this recipe goes back to the roots of the classic, a tribute to the traditional method, with a few ingredients and no complications. It is worth learning because life is short. We all need to be eating ridiculously good mousse. Make it for yourself, too and eat with a spoon.

 

Traditionally, mousse is made of very few ingredients— the base, the aerator, the sweetener (which is usually added to the aerator), and the thickener. Here we are preparing mousse made by folding aerators into a base. Using coconut cream combined with coconut yoghurt, which is 35 per cent fat, with quality dark chocolate removes the need for the sweetener and the setting agent. Later, the Magic happens during cooling when the chocolate within the mousse mixture crystallises, creating the most delectable mousse. 

 

Using less chocolate creates a soft mousse. Therefore, the flavour profile of the chocolate you choose will ultimately provide tasting notes. Your choice of chocolate is essential! Here we used our Baking Chocolate, 65 per cent Peruvian and Ecuadorian cacao, sweetened with unrefined coconut sugar.

 

 

Serves approximately 4 cups

Prep time: 20 minutes

Chill time: 1 hour

Ingredients:

200g chocolate 

1 cup coconut cream

½ cup plain coconut yoghurt, unsweetened

Method:


Place chocolate pieces in a heatproof bowl above a simmering pot of water and stir slowly to melt. Remove from heat and allow to cool.


Meanwhile, place the yoghurt in a bowl and whip using an electric beater. Add the coconut cream and beat until you achieve soft peaks, not stiff. Over whipping will result in a grainy texture.


A few quick whisks, and then you are ready to fold, which will take your cream to medium peaks. Transfer your chocolate into the whipped cream and yoghurt. 


Fold gently until combined. Divide between small bowls or glasses. Place in the fridge for at least one hour to chill. 


This mousse will keep for a few days, making it an ideal make-ahead dessert for dinner parties or part of your meal preparation routine.

 

We hope you enjoy this vegan chocolate mousse recipe as much as we did, and let us know how you go!

 

[This recipe was shared from the girls of www.thisislagom.com]