Get ready to whip up a tasty treat in under 20 minutes with our Vegan Chocolate Mousse! ?? This plant-based dessert is a breeze to make, and the best part? You just pop it in the fridge to chill and let the flavors mingle. So, you can get back to having fun while it sets! ?✨ Creamy coconut goodness meets sweet chocolate, and the result is pure delight. Plus, it’s dairy-free and perfect for sharing with friends, family, or anyone with a sweet tooth. Make it ahead, garnish with flair, and indulge in a dessert that’s as easy as it is delicious! ??
This vegan chocolate mousse is rich, creamy, and satisfying without the need for dairy or eggs. It’s perfect for satisfying your sweet tooth while remaining completely plant-based.
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Can Vegan Chocolate Mousse be made in advance?
Yes, Vegan Chocolate Mousse can be made in advance and is a great dessert option for planning ahead. In fact, making it in advance allows the flavors to meld and the mousse to set properly in the refrigerator. Here’s how to do it:
- Prepare the Mousse: Follow the recipe instructions to make the vegan chocolate mousse.
- Transfer to Containers: Once you’ve mixed the mousse ingredients, transfer the mixture to individual serving dishes or glasses.
- Cover and Refrigerate: Cover each serving dish or glass with plastic wrap or airtight lids to prevent any odors from the refrigerator from affecting the mousse. Refrigerate for at least 2 hours, or until the mousse sets.
- Serve: When it’s time to serve, you can remove the mousse from the refrigerator and garnish it with whipped cream and chocolate shavings just before serving.
Making the mousse in advance is convenient when you’re planning a meal or gathering, as it allows you to focus on other aspects of your menu. It also gives the mousse time to chill and firm up, resulting in a delightful, creamy texture when it’s time to enjoy it.
Vegan Chocolate Mousse
Ingredients
- 1 14 oz can of full-fat coconut milk, chilled in the refrigerator overnight
- 8 ounces (about 1 1/3 cups) vegan semi-sweet chocolate chips
- ⅓ cup cocoa powder
- ¼ cup maple syrup or agave nectar (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1 pinch of salt
- vegan whipped cream and chocolate shavings for garnish (optional)
Instructions
- Chill the Coconut Milk: Place the can of full-fat coconut milk in the refrigerator and leave it there for at least 8 hours or overnight. This will allow the coconut cream to separate from the liquid.
- In a microwave or using a double boiler, melt the vegan chocolate chips until smooth. Stir occasionally to ensure even melting. Once melted, blend in the maple syrup, vanilla extract, pinch of salt, and cocoa powder. Then set aside to cool slightly.
- Carefully open the chilled can of coconut milk without shaking it. Scoop out the solid coconut cream that has risen to the top. Reserve the coconut water for another use (such as smoothies).
- Using a hand mixer or a stand mixer, whip the chilled coconut cream until it becomes fluffy and resembles whipped cream. This can take 2-3 minutes.
- Gently fold the melted chocolate mix, into the whipped coconut cream. Be gentle to maintain the mousse's airy texture.
- Transfer the chocolate mousse mixture to serving dishes or glasses. Cover and refrigerate for at least 2 hours, or until the mousse sets and becomes firm.
- Prior to serving, garnish the vegan chocolate mousse with a dollop of vegan whipped cream and chocolate shavings, if desired.
